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Not a question but a recipe

Lemon Chicken Breasts with Veggies Recipe

* 6 Servings
* Prep: 25 min. Cook: 8 hours


* 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


* In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. In a small bowl, combine the soup, water, lemon juice, parsley, thyme, pepper and salt. Cover and cook on low for 8-9 hours or until a meat thermometer reads 170°. Yield: 6 servings.


Asked by Christmaslver68 at 1:08 PM on Mar. 20, 2011 in Food & Drink

Level 47 (254,089 Credits)
This question is closed.
Answers (3)
  • Thanks for sharing!

    Answer by TJones32 at 1:25 PM on Mar. 20, 2011

  • Sounds good. May try this in the week to come. Thanks for sharing!

    Answer by vbruno at 1:09 PM on Mar. 20, 2011

  • I find that this is a nice recipe to do during the week if you work you can start it before you leave and then when you get home it should be done

    Comment by Christmaslver68 (original poster) at 1:11 PM on Mar. 20, 2011

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