Lemon Chicken Breasts with Veggies
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 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
Ingredients
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1 pound fresh baby carrots
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3 cups cubed red potatoes
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1 package (14 ounces) frozen pearl onions, thawed
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2 celery ribs, thinly sliced
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6 bone-in chicken breast halves (10 ounces each), skin removed
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup water
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1/2 cup lemon juice
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1 teaspoon dried parsley flakes
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1 teaspoon dried thyme
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1/2 teaspoon pepper
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1/4 teaspoon salt
Directions
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1.
In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
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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.
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