Chicken in a Creamy Sherry Sauce

Servings

12

Ingredients

• 5 skinless, boneless chicken breast halves
• 1/2 teaspoon fresh lemon juice
• salt and pepper to taste
• 1/8 teaspoon celery salt
• 1/2 teaspoon paprika
• 1/2 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 (10.75 ounce) can condensed cream of celery soup
• 2 tablespoons and 2 teaspoons dry sherry
• 2 tablespoons grated Parmesan cheese

Instructions

1. Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
2. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
3. Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.