Lemon Chicken with Vegetables

Another Crock Pot recipe for you....

1 pound of baby carrots

3 cups of cubed potatoes (red or gold)

1 package (14 oz) frozen pearl onions, thawed

2 celery ribs, thinly sliced

4 skinless, boneless chicken breasts

1 can of condensed cream of chicken soup, undiluted

1/2 cup of water

1/2 cup of lemon juice

1 tsp. of dried parsley flakes

1 tsp. of dried thyme

1/2 tsp of pepper

1/2 tsp of salt

In a 5 or 6 quart slow cooker, combine the carrots, potatoes, onions and celery.  Top with chicken breasts.  

In a small bowl, combine soup, water, lemon juice, parsley, thyme pepper and salt.  Pour over chicken.  Cover and cook on low for 8 hours or until meat thermometer reads 170 degrees.  

Enjoy!