Slow Cooker Lemon Pepper Chicken and Zucchini


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  • 2 pounds boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 cup lemon juice
  • 2 tbsp. onion powder
  • Salt and pepper
  • 1 bag frozen zucchini and squash blend
  • Brown rice or riced cauliflower


1. In a bowl, mix the soup, broth, lemon juice and seasonings.
2. Place chicken in the slow cooker and pour soup mixture over the chicken breasts.
3. Cook on low for 5 – 6 hours.
4. Serve over brown rice or riced cauliflower.
5. Steam frozen veggies according to bag instructions, and season with salt and pepper to taste.
6. Serve chicken and rice with veggies and enjoy!

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