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Lemon Chicken Breasts with Veggies Recipe

Lemon Chicken Breasts with Veggies Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Lemon Chicken Breasts with Veggies Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

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

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

Originally published as Lemon Chicken Breasts with Veggies in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Lemon Chicken Breasts with Veggies

Lemon Chicken Breasts with Veggies

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Reviewed on Nov. 16, 2012 by jujubead1313

Light sauce which i appreciated, but the chicken needs to be submerged in the sauce while cooking, and its a little plain. Good, but I would rather spend time trying new recipes instead of this one again.

Reviewed on Sep. 22, 2012 by lawhipp

Great recipe. Next time I'll decrease the lemon just a bit.

Reviewed on Sep. 08, 2012 by laeich

Very easy and you will have most of the ingredients on hand.

Reviewed on Sep. 05, 2012 by RKRKRK

Nice

Reviewed on Aug. 30, 2012 by Venki

good to cook

Reviewed on Jul. 22, 2012 by administrator

This was very good but will make a few changes next time. More lemon juice as the lemon flavor was practically non-existent and cut the thyme in half as that was overpowering. I used 4 big still partially frozen bone-in chicken breasts which were perfect for 4 adults and left the skin on. The meat was tender and juicy - absolutely perfect! As others stated the sauce was more of a juice so I thickened it with a little cornstarch. This is a keeper as the aroma was mouthwatering when I walked in the door after work!

Reviewed on Jul. 18, 2012 by chrissteve

It smelled wonderful when we walked into the house at the end of the day! And we found it quite tasty! I had used golden mushroom soup, and I liked the result. It did not seem too salty. We thought the sauce added a lot to the dinner, helping to moisten the chicken. I might not serve this to special guests but it's a great family dish.

Reviewed on Jul. 15, 2012 by smstillinger

It was really easy to make and smelled great cooking, but really didn't have much flavor. I won't bother to make it again.

Reviewed on Jul. 05, 2012 by Ab0628

I didn't think the sauce had much flavor.

Reviewed on Mar. 29, 2011 by Big Job

I really liked how the whole meal, with such a good flavour, was made in one dish. It really helped with the clean up after words.

Reviewed on Mar. 26, 2011 by patchworkhen

Not one of your better offerings. The lemon flavor was overpowering. The juice (there is no way you can call it gravy) was very salty and I did not add the salt called for in the recipe.

Reviewed on Mar. 22, 2011 by Brat 5574

It was ok, I would make again with my own modifcations.

Reviewed on Mar. 21, 2011 by mystique1

I made this tonight. We through it all out in the garbage. It was without a doubt the worst meal I have ever made

Reviewed on Mar. 21, 2011 by 2boymom

I made this as follows- 3 chicken breasts(6 won't fit in my cooker) broth in place of water, zest of 2 lemons plus their juice, 1/4 of a sweet onion, garlic minced(2cloves) used cream of chicken and mushroom, Italian seasoning, thyme and lots of black pepper. No salt added( enough with the liquids) I agree that breasts are usually dry- I will prob sub. thighs or legs next time, but with the left over chicken I can make chicken salad.

Reviewed on Mar. 21, 2011 by tastycook1

Sorry to put a damper on this recipe, but it LOOKS bland. There are too many other recipes I want to try, to make this one.

Reviewed on Mar. 20, 2011 by vieux

The basic recipe is great but as written it deserves perhaps 2 stars. Chicken breast is one of the driest, most tasteless pieces of flesh in the world. Cooking bone in breasts for 8 to 9 hours will produce somewhat moist sawdust and a plethora of natural toothpicks. Use skinless, boneless thighs. Season as you like and brown in a hot pan in a bit of olive oil,THEN, add to the pot with the rest of the ingredients. Cook on low for 4 to 5 hours hours. It's not better than sex but it's a good substitute. Just serve with your favourite sides and enjoy

Reviewed on Mar. 20, 2011 by qwm

Thanks for your reply, madab69. I think I'll give this a try. Regards, DAVE. :>)

Reviewed on Mar. 20, 2011 by vinca

Can this be done on high? How much time would you allow for that?

Reviewed on Mar. 20, 2011 by madab69

To the lady wondering about the liquid ingredients, yes you must pour it over the chicken so it can cook everything

Reviewed on Mar. 20, 2011 by qwm

I am very "concrete sequential". Should the second group of ingredients be poured on top of the chicken before cooking? It doesn't indicate what to do with it.

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