SLOW COOKER CHICKEN
5 whole chicken breasts Juice of 2 lemons Paprika, celery salt, salt & pepper to taste 1 (10 oz.) can cream of mushroom soup 1 (10 9oz.) can cream of celery soup 1/2 c. Parmesan cheese Rinse chicken and pat dry. Season with lemon juice, paprika, celery salt, salt and pepper. Place in slow cooker. Combine soups in medium bowl; mix well. Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or until done to taste. Serve over rice. Yield 10 servings. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
