Categories: Crockpot

Ingredients

• 4 to 6 chicken breasts
• 1 can cream of chicken soup
• 1 T. lemon juice
• 1/3 C. mayonnaise
• 1/2 C. thinly sliced celery
• 1/4 C. finely chopped onions
• 1/4 C. drained chopped pimiento
• 1/2 C. slivered or sliced almonds, toasted

Directions

1. 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.

2. Cover and cook on low 6 hours, until chicken is tender. Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds.

3. Serve with hot cooked rice and steamed broccoli.

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