We haven't had this one yet, but I plan to as soon as I get back to the store for lemon juice - we're all out.
10 boneless, skinless chicken breast halves
1 tsp. lemon juice
salt and pepper to taste
2 10 3/4 cans cream of celery soup
1/4 c. grated Parmesan cheese
Rinse chicken breasts and pat dry. Place chicken in slow cooker in layers. Season each layer iwth a sprinkling of lemon juice, salt and pepper. Pour soup over top and sprinkle with Parmesan cheese. Cover and cook on Low 8-10 hours or High for 4-5 hours, or until chicken is tender, but not dry or mushy.
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