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Rinse The Chicken Breasts And Pat Dry. Season With The Lemon Juice, Salt, Pepper, Celery Salt And Paprika To Taste. Place In A Slow Cooker. In A Medium Size Bowl Mix The Mushroom And Celery Soups With The Sherry/Wine. Pour Mixture Over The Chicken Breasts And Sprinkle With Grated Parmesan Cheese. Cook On Low Setting For 8 To 10 Hours, Or On High Setting For 4 To 5 Hours.
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