Soothing Spring Lemon Chicken

• 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
• 12 cup milk
• 12 cup lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 12 teaspoon black pepper
• 14 teaspoon garlic salt

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.

baby carrots, red new potato, stalks celery, pearl onions, condensed cream, milk, lemon juice, parsley, thyme, black pepper, garlic

Taken from www.food.com/recipe/soothing-spring-lemon-chicken-513529 (may not work)