What's for Dinner? Slow-Cooker Lemon Chicken

Steve and I have been trying out new foods these days.  We have several cookbooks that we have been using to get new recipes.  This weeks find was slow-cooker lemon chicken.  It was AMAZING!  How many of you have tried to cook chicken 10 million different ways and it still turns out dry?  Well not with this recipe.  The chicken was so moist it almost melted in your mouth.  Yes - it was that GOOD!

 This is the book that the receipe came out of (I think it's on page 139). 

 Prevention Healthy Cooking - Eat up Slim down.  

Recipe by Leighanne C. Hersey, Waycross, GA.

Slow-cooker lemon chicken

Ingredients
4 boneless, skinless chicken breast halves

Photo taken by Laura Henry

1 tablespoon lemon-pepper seasoning
1 bag (16 oz) fresh soup vegetables, chopped
1 can (10 3/4 oz) reduced-fat cream of chicken soup
1 teaspoon dried rosemary, crushed

Directions
1. Coat chicken with lemon-pepper seasoning.  Coat a medium nonstick skillet with nonstick spray and warm over medium-high heat.
2. Add chicken and cook 5 minutes, or until browned on both sides, turning once.
3. Place chicken in slow cooker.
4. Add vegetables.
5. In a medium bowl, combine soup, half a soup can of water and rosemary.  Pour over vegetables and chicken.
6. Cover and cook on low 8 hours or high 4 hours.

Nutritional information:
205 calories, 21 g protein, 18 g carbohydrates, 4 g fat, 55 mg cholesterol, 940 mg sodium, 3 g fiber

Photo taken by Laura Henry

It was suggested to serve it with steamed green beans with slivered almonds (we skipped the almonds since we aren't sure if my oldest son, Bart is allergic to them) and a sliced tomato with 1/2 oz crumbled feta cheese.

It was delicious.

This is a must try.

Enjoy!