Ingredients:

6-8 boneless, skinless chicken breast halves
lemon juice
salt and pepper, to taste
celery salt or seasoned salt, to taste
paprika, to taste
1 can cream of celery soup
1 can cream of mushroom soup
1/3 c dry white wine
grated parmensan cheese, to taste
cooked rice

Directions:

Rinse chicken; pat dry.  Season with lemon juice, salt, pepper, celery salt, and paprika.  Place chicken in slow cooker.  In medium bowl mix soups with wine.  Pour over chicken breasts.   Sprinkle with Parmesan cheese.  Cover and cook on low for 6 to 8 hours.  Serve chciken with sauce over hot cooked rice, and sprinkle with Parmesan Cheese.