Equipment
- Slow Cooker
Ingredients
- 2 lb. boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup lemon juice
- 2 Tbsp. onion powder
- 2 cups chicken broth (reduced sodium)
- Salt and pepper
- 1 bag frozen zucchini and squash blend
- Brown rice or riced cauliflower
Instructions
- In a bowl, mix the soup, broth, lemon juice and seasonings.
- Place chicken in the slow cooker and pour soup mixture over the chicken breasts.
- Cook on low for 5–6 hours.
- Serve over brown rice or riced cauliflower.
- Steam frozen veggies according to bag instructions, and season with salt and pepper to taste.
- Serve chicken and rice with veggies and enjoy!
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