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 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 ...
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