Soothing Spring Lemon Chicken

In ‘ The Southern Slow Cooker Bible’ by Tammy Algood

• Ready In: 8 hrs 30 mins
• 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 1/2ounce) 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.