Lemon Chicken Breasts with Veggies |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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For a hearty, comforting dish with a nice, subtle lemon flavor, try this delicious chicken dish. It has everything you need for a satisfying meal.—Amber Otis, Morris, Oklahoma Ingredients:
1 pound fresh baby carrots |
3 cups cubed red potatoes |
1 package (14 ounces) frozen pearl onions, thawed |
2 celery ribs, thinly sliced |
6 bone-in chicken breast halves (10 ounces each), skin removed |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup water |
1/2 cup lemon juice |
1 teaspoon dried parsley flakes |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
2. Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender. Yield: 6 servings.
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