Saturday, October 15, 2011

Lemon Chicken Breasts with Veggies

This is one of those recipes that Scott absolutely loved and I really did not. I thought this turned out super dry and with very little flavor. In reading the reviews on the Taste of Home website, it seems as though a lot of other people thought the same thing. I probably won't make this again, but in theory, its a very simple dish that should be hearty. It just didn't turn out that way. 2/5.

Lemon Chicken Breasts with Veggies-adapted from Taste of Home
Total Time: 8 hours
Serves: 6
  • 1 pound fresh baby carrots
  • 3 cups cubed red potatoes
  • 1 package (14 ounces) frozen pearl onions, thawed
  • 2 celery ribs thinly sliced
  • 6 chicken breasts
  • 1 can 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. Pour over chicken and vegetables. Cover and cook on low for 8-9 hours

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