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Lemon Chicken Breasts with Veggies

 Lemon Chicken Breasts with Veggies
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
6 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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.

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Lemon Chicken Breasts with Veggies (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.