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Lemon Chicken Breasts with Veggies Recipe
Lemon Chicken Breasts with Veggies Recipe photo by Taste of Home

Lemon Chicken Breasts with Veggies Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6 servings


  • 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.
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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Reviewed Nov. 16, 2012

"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 Sep. 22, 2012

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

Reviewed Sep. 8, 2012

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

Reviewed Sep. 5, 2012


Reviewed Aug. 30, 2012

"good to cook"

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