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.Advertisement
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.
Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.