Slow-Cooker Creamy Lemon Chicken Piccata

A few months ago, I posted my recipe for one-pan lemon chicken piccata. Since then, I have discovered an even faster and easier way to cook this classic dish--in the Crockpot! Here is my recipe for delicious, creamy lemon chicken piccata  made in a slow-cooker.
P.S.-The side dishes are Parmesan  zucchini chips and herb and butter rice.

Ingredients:

• 1/2 lbs boneless, skinless chicken breasts
• 1 pint sliced portabella mushrooms
• 1 large onion, diced
• 1 can cream of chicken soup
• 2 tablespoons capers
• 2 cloves garlic, minced
• Juice of one lemon
• One lemon sliced into quarters
• 2 teaspoons lemon and pepper seasoning
• Salt and pepper, to taste

Instructions:

1. Season chicken breasts with salt and pepper. Then place chicken at the bottom of the slow-cooker.
   
2. Place lemon quarters on top of chicken. Sprinkle lemon pepper seasoning over both.
3. Add garlic, onion, capers and mushrooms to the slow-cooker. 
   
4. Add cream of chicken on top. Season with salt and pepper.
   
5. Cook on high for 4 hours or low for 6 hours. Serve immediately and enjoy!