6      Whole         Chicken Breasts -- Boned & Halved
  10 3/4  Oz            Canned     Condensed Cream Of Mushroom
                        Soup
  10 3/4  Oz            Canned     Condensed Cream Of Celery Soup
                        Lemon Juice
                        Salt And Pepper
     1/3  Cup           Dry Sherry
                        Parmesan -- Grated
                        Celery Salt
                        Cooked Rice -- hot
                        Paprika
Rinse the chicken breasts. Pat dry. Season with lemon juice, salt, pepper, 
celery salt and paprika. Place in the slow cooker. Mix the condensed cream 
of mushroom and cream of celery soups with the sherry. Pour over the 
chicken breasts. Sprinkle with Parmesan. Cover. Cook on LOW for 8 to 10 
hours. Serve over hot, fluffy rice.