This incredibly delicious chicken is baked in the slow cooker in a super simple sauce of condensed soups, mushrooms, Parmesan, and sherry.
Preparation Time
10 mins
Cooking Time
4 hr
Total Time
4 hr 10 mins
Calories
154 Calories
Recipe Instructions
Step 1
Mix condensed soups and sherry together in a medium bowl.
Step 2
Season chicken with lemon juice, paprika, celery salt, salt, and pepper; place into a slow cooker. Pour soup mixture over chicken, then sprinkle Parmesan cheese over top.
Step 3
Cook until chicken is no longer pink in the center and the juices run clear, on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
salt and pepper to taste
1 teaspoon paprika
1 teaspoon fresh lemon juice
10 skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of mushroom soup