Name: Lemon Chicken Breasts with Veggies
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Chicken Breasts with Veggies

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 -

How to cook deliciously - Lemon Chicken Breasts with Veggies

1. Stage

In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.

2. Stage

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.