6 frozen boneless, skinless chicken breasts
8 stalks of celery and
8 large red potatoes peeled
one onion thinly sliced
one bottle of lemon garlic marinade.
Place the vegetables on the bottom, place chicken on top, pour marinade over and cook on high for about 2 hours or on low for 4-6 hours.
Cheyenne serves this with a Caesar salad and fresh sweet french bread. That sounds perfect to me! Thank You for your submission Cheyenne!
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