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Lemon Chicken Breasts with Veggies Recipe

  • 505minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound fresh baby carrots

  2. 3 cups cubed red potatoes

  3. 1 package (14 ounces) frozen pearl onions, thawed

  4. 2 celery ribs, thinly sliced

  5. 6 bone-in chicken breast halves (10 ounces each ), skin removed

  6. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  7. 1/2 cup water

  8. 1/2 cup lemon juice

  9. 1 teaspoon dried parsley flakes

  10. 1 teaspoon dried thyme

  11. 1/2 teaspoon pepper

  12. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. In a small bowl, combine the soup, water, lemon juice, parsley, thyme, pepper and salt. Cover and cook on low for 8-9 hours or until a meat thermometer reads 170°. Yield: 6 servings.

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