- 20 mins
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Ingredients
- 10 boneless skinless chicken breast halves
- 1 tsp fresh lemon juice
- salt & pepper to taste
- 2 10 3/4 oz cans Cream of Celery soup
- 1/2 C Sherry OR wine (optional)
- 1/4 C grated Parmesan Cheese
Preparation
Step 1
1. Rinse chicken breasts and pat dry. Place chicken in slow cooker in layers. Season each layer with a sprinkling of lemon juice, salt, & pepper.
2. In a medium bowl, mix soups with sherry or wine if you wish. Pour mixture over chicken. Sprinkle with Parmesan Cheese.
3. Cover and cook on Low 8-10 hours or on High 4-5 hours, or until chicken is tender but not dry or mushy.
Ideal Slow Cooker Size: 5 qt