Lemon Chicken Breasts With Veggies

• 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

1. In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken.
2. 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 or until chicken and vegetables are tender.

carrots, cubed red potatoes, pearl onions, celery, chicken, condensed cream, water, lemon juice, parsley flakes, thyme, pepper, salt

Taken from www.tasteofhome.com/recipes/lemon-chicken-breasts-with-veggies/ (may not work)