Save on Pinterest

Lemon Chicken Breasts with Veggies

Total Time

Prep: 25 min. Cook: 8 hours

Makes

6 servings

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
Lemon Chicken Breasts with Veggies Recipe photo by Taste of Home

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.

Nutrition Facts

1 each: 442 calories, 10g fat (3g saturated fat), 132mg cholesterol, 784mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 51g protein. Diabetic Exchanges: 0 starch, 0 very lean meat, 0 vegetable, 0 fat.

Recommended Video