Ingredients

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup cooking sherry
• 1 teaspoon minced garlic
• 1 teaspoon celery flakes
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese
• 1 (8 ounce) can mushroom pieces, drained

Instructions

1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
2. Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.