This low-calorie recipe, CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE, is making the rounds in various health magazines because it is easy. Prep time is five minutes using a can of condensed “light” cream of chicken soup. Isn’t it pretty with snipped dill? Dried dill is okay, too.
Ingredients– for 4 servings at 350 calories per serving
1 can (10.5 oz) condensed light cream of chicken soup with herbs
2 leeks (rinsed, white and light green parts only or use 1 1/2 cups scallions, sliced
4 whole chicken thighs, skin removed
4 medium new potatoes cut into chunks
8 oz baby carrots
1 T. Dijon mustard
2 T. dill
Stir soup and leeks in a slow cooker until blended. Add chicken, leeks, potatoes, and carrots. Cover and cook for 7 to 9 hours. Remove chicken and vegetables with a slotted spoon onto a serving dish. Add mustard and dill to broth. Whisk until smooth. Pour over chicken and vegetables. If you want to increase the quantity, microwave a package of steamer frozen vegetables and mix in.