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

Nutritional 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.


  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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gretnaj 230868
Reviewed Aug. 7, 2015

"yuck, delete,delete."

jujubead1313 166026
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."

lawhipp 125931
Reviewed Sep. 22, 2012

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

laeich 144931
Reviewed Sep. 8, 2012

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

RKRKRK 211005
Reviewed Sep. 5, 2012


venky 211004
Reviewed Aug. 30, 2012

"good to cook"

administrator 166024
Reviewed Jul. 22, 2012

"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!"

MY REVIEW 106559
Reviewed Jul. 18, 2012

"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."

smstillinger 166022
Reviewed Jul. 15, 2012

"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."

Ab0628 184433
Reviewed Jul. 5, 2012

"I didn't think the sauce had much flavor."

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