Lemon and Garlic Chicken with California Vegetables- Crockpot style

6 boneless chicken breasts
2 to 3 tablespoons of oil
2 to 3 tablespoons minced garlic
1 small onion diced
2 tablespoons butter
12 to 14 mushrooms sliced
4 lemons-[3 sliced into 1/4 inch slices]
garlic and herb seasoning
1 bag of frozen California medley vegetables {broccoli- cauliflower- carrots and zuchinni}
1 1/2 cups of water
4 chicken bouillon cubes
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Heat 1 1/2 tablespoons of oil and 1 tablespoon of butter in large skillet. Saute onion, garlic and mushrooms until tender.  Line Large 6 1/2 quart crockpot with liner.  Layer onion, garlic and mushroom mixture in the botton of the crock pot.  Layer 1 1/2 of the lemon slices on top of onion mixture.  Brown chicken breasts a few at a time, sprinkled with garlic and herb seasoning.  Adding oil and butter as needed. Lay browned chicken breasts over lemon slices. Sprinkle crushed bouillon over chicken. Place the rest of the lemon slices over the chicken. Empty bag of vegetables over chicken and lemon. Squeeze last lemon over all.  Add water to crock pot and throw the squeezed lemon rinds on top of veggies.  Pour drippings from frying pan over all. Cook on low for 8 hours.  Serve with rice or thin spaghetti noodles. I imagine you could thicken the liquid in crockpot with cornstarch or flour and serve over chicken and veggies. I am in the process of making this right now. I will let you know how it turns out!!
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Next time I will peel the lemon... The lemon rind made this slightly bitter.  Or I will just use lemon juice.