Lemon Chicken Breasts with Veggies Recipe

3 22 16
Lemon Chicken Breasts with Veggies Recipe
Lemon Chicken Breasts with Veggies Recipe photo by Taste of Home
Publisher Photo

Lemon Chicken Breasts with Veggies Recipe

Read Reviews
3 22 16
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

Ingredients

  • 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

Directions

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.
Originally published as Lemon Chicken Breasts with Veggies in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p45

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 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

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Reviews forLemon Chicken Breasts with Veggies

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pajamaangel User ID: 1603339 269451
Reviewed Jul. 14, 2017

"This was just ok. I enjoyed the lemon flavor with the chicken, just not the veggies."

MY REVIEW
gretnaj User ID: 1472795 230868
Reviewed Aug. 7, 2015

"yuck, delete,delete."

MY REVIEW
jujubead1313 User ID: 6363996 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."

MY REVIEW
lawhipp User ID: 4583903 125931
Reviewed Sep. 22, 2012

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

MY REVIEW
laeich User ID: 3549478 144931
Reviewed Sep. 8, 2012

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

MY REVIEW
RKRKRK User ID: 6829276 211005
Reviewed Sep. 5, 2012

"Nice"

MY REVIEW
venky User ID: 6759401 211004
Reviewed Aug. 30, 2012

"good to cook"

MY REVIEW
administrator User ID: 1996148 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
[email protected] User ID: 3572716 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."

MY REVIEW
smstillinger User ID: 3094333 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."

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