Ingredients

• 1 pound fresh baby carrots
• 3 cups cubed red potatoes
• 1 package (14 ounces) frozen pearl onions, thawed
• 2 celery ribs, thinly sliced
• 6 bone-in chicken breast halves (10 ounces each), skin removed
• 1 can (10-3/4 ounces) 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

Directions

• 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. Cover and cook on low for 8-9 hours or until a meat thermometer reads 170°. Yield: 6 servings.