Instructions: Rinse and pat dry chicken. Season with lemon juice, salt and pepper, celery salt and paprika. Place in crockpot. In medium bowl mix mushroom and celery soup with wine. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW for 6 to 8 hours.

Serve chicken with sauce over hot cooked rice.

This recipe yields 4 to 6 servings.

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