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