The great thing about this Slow Cooker recipe...you don't have to defrost!
6 boneless skinless chicken breasts
Cream of Celery soup
Cream of Mushroom soup
1/3 cup Sherry
Shredded Parmesan cheese
Place chicken in slow cooker. Season with salt, pepper, paprika, and celery salt to taste. In a separate bowl, mix together soups and Sherry. Pour over chicken and then sprinkle cheese on top. Cook on low for 8-10 hours. Break apart chicken and serve over rice.
*This made enough for two nights. For the second night, I put the chicken and sauce into a baking dish and sprinkle with cheddar cheese. I swear it was better the second night.