(Ingredients:
- 4 to 6 chicken breast halves, washed, skin removed
- 1 can (10 3/4 oz) cream of chicken soup
- 1 tablespoon lemon juice
- 1/3 cup mayonnaise
- 1/2 cup thinly sliced celery
- 1/4 cup finely chopped onions
- 1/4 cup drained chopped pimiento
- 1/2 cup slivered or sliced almonds
- chopped fresh parsley, optional
Preparation:
Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in). Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds and parsley, if desired. Serve with hot cooked rice and steamed broccoli.Serves 4 to 6.
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Baked Chicken
Chicken Breast Recipes
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Chicken and Dumplings
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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