Lemon Chicken Breasts with Veggies Recipe
Lemon Chicken Breasts with Veggies Recipe
- 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
- 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. Yield: 6 servings.
Reviews for Lemon Chicken Breasts with Veggies
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"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."
"Great recipe. Next time I'll decrease the lemon just a bit."
"Very easy and you will have most of the ingredients on hand."
"good to cook"
"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!"
"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."
"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."
"I didn't think the sauce had much flavor."
"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."
"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."
"It was ok, I would make again with my own modifcations."
"I made this tonight. We through it all out in the garbage. It was without a doubt the worst meal I have ever made"
"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."
"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."
"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"
"Thanks for your reply, madab69. I think I'll give this a try. Regards, DAVE. :>)"
"Can this be done on high? How much time would you allow for that?"
"To the lady wondering about the liquid ingredients, yes you must pour it over the chicken so it can cook everything"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.