Soothing Spring Lemon Chicken

Submitted by ratherbeswimmin

"In ‘ The Southern Slow Cooker Bible’ by Tammy Algood"

 

• Ready In: 8hrs 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 (16 ounce) package baby carrots
• 1 lb red new potato, cubed
• 2 stalks celery, sliced
• 1 (14 ounce) package frozen pearl onions, thawed
• 6 skinless bone-in chicken breasts
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1⁄2 cup milk
• 1⁄2 cup lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon garlic salt

directions

1. Place the carrots, potatoes, celery and onions in the bottom of a lightly greased large slow cooker.
2. Top with the chicken.
3. In a medium bowl whisk together the soup, milk, lemon juice, parsley, thyme, pepper, and garlic salt.
4. Pour over the chicken.
5. Cover and cook on LOW for 8 hours or until the chicken is done and no longer pink in the middle.
6. Serve warm.