Lemon Chicken Breasts with Veggies

I have to apologize for not posting in so long. I got ahead on my posts in February and had them post automatically, so then I just got lazy! The chicken in this recipe was very tender, it did make a lot, however. I used chicken thighs instead of bone-in breasts, and that is something I will likely not do again. I'm still posting this as I'd like to try with chicken breasts at a later date. And for some reason it was very watery, but still tasted good!

Lemon Chicken Breasts with Veggies

Lemon Chicken Breasts with Veggies-adapted from Taste of Home
Total Time: 8 hours
Serves 6

• 1 pound baby carrots
• 3 cups cubed red potatoes
• 14 ounces frozen pearl onions, thawed
• 2 celery ribs, thinly sliced
• 6 bone-in chicken breast halves
• 1 can condensed cream of chicken soup
• 1/2 cup water
• 1/2 cup lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Combine carrots, potatoes, onions and celery in a 5-6 quart slow cooker. Top with chicken. Combine the soup, water, lemon juice, thyme, pepper and salt; pour over top. Cover and cook on low for 8-9 hours.