READY IN 4+ hrs

Chicken Delicious

Read Reviews (226)

"For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired." — CORWYNN DARKHOLME

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 4 hrs
READY IN 4 hrs 10 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Feb 02, 2006

The idea of cream of celery with chicken is a great idea. However, I changed the recipe a bit since I am only cooking for 2. With 2 large chicken breasts (about 1/2 lb each),I used 1/4 teaspoon of paprika, celery salt, and ground black pepper. 1 tablespoon of fresh Lemon juice over the meat after sprinkling with the dry ingredients. I omitted the cream of mushroom soup and just used 1 can of cream of celery with 1/4 can of reduced fat milk and 1/3 cup of white wine. The whole thing sat in the crock pot for about 6 hours. It came out tasting wonderful. =) Thank you for the great recipe.

—angila

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Most Helpful Critical Review

Dec 05, 2011

You people that write reviews and say, "it was SO good" BUT I CHANGED/ADDED a few things...You are ridiculous! YOU Change the recipe and ultimately change the rating of the recipe based off your NEW recipe. My kids/husband didn't like this recipe (followed precisely as it is written). You should rate the recipe AS IS and not based off the things YOU add to it and change to it.

—julien

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283 Ratings

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Apr 04, 2006

This was a good basic recipe for us. I washed and dried the chicken breast the night before. In a bowl I mixed 2 tbsp. of fresh lemon juice, 1 tsp. of paprika, 1/2 tsp. of ground black pepper. I then brushed the breast with mixture, put in a zip lock bag added remaining mixture to bag which wasn't much. Put in fridge. I diced up some fresh celery and onion and put in a seperate bag. Next morning I put chicken in crockpot, mixed together my fresh celery/onion with one can of cream of mushroom soup 99% fat free and in place of sherry used 1/2 cup of chicken broth and half cup of grated parmesen cheese. Poured over chicken and dinner was ready when we got home. Served with brown rice and a salad. Simple comfort food. Thank you so much for the post.

—Cooking 101

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Mar 02, 2003

My family really loves this. I use 6 breasts, the same soup/seasoning/sherry combo. I only cook it for 5-6 hours on low. I take two forks and shred the chicken after about 5 hours, then stir in 1 cup sour cream mixed with 1/4 cup flour for the last hour of cooking. The sherry makes the flavor difference.

—EZimmerman

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Jan 24, 2006

This was soooo good. I ended up putting in a cup of white wine and using 1 can each of 98% fat free cream of chicken and cream of mushroom soups

—binkyj826

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Jan 26, 2006

Like so many others, I thought this was salty even though I omitted the celery salt. I used low-sodium soups so I think it might have been the cheap cooking sherry I used. When will I learn never to use a wine bought in the condiment section of the grocery store! ;o) While it was a little salty, it was still pretty good. I also used thin chicken breasts & thought they were a little overcooked; I only cooked them on low for about 6 hrs... maybe it was because I only used four breasts? I added some chopped mushroooms & celery because I had some on hand, then I added 3 cloves of minced garlic because I love garlic. The garlic did complement the flavors of the sauce a lot. I added a little more than 1/2 c. of low sodium chicken broth to the sauce about halway through the cooking..,.I guess it needed it because of the lack of juices from the missing chicken. I did not add the parmesan to the crockpot (so I can't blame the saltiness of the sauce on that). Instead, after it had cooked, I transfered the chicken to a glass baking dish & sprinkled them w/ the parmesan & put them under the broiler until the cheese was melted & golden. Then I poured the sauce around the chicken, being careful not to pour it on the chicken, thereby maintaining my beautiful cheese topping. I served it w/ boiled new potatoes (really good w/ the sauce) & pan-fried asparagus (from this site). All in all a very good meal but it will better the next time I make it w/ a quality sherry.

—IMVINTAGE

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Feb 02, 2003

A good easy weeknight meal. I halved the recipe and used only one can of mushroom soup, and eight frozen chicken tenderloin pieces. I put the chicken into the pot frozen, and when I stirred in the sauce, it looked like it would not be wet enough, but by dinner time (about 9 hours later) plenty of sauce had developed to serve over rice. Thanks for this recipe.

—pamc

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Sep 28, 2005

This recipe gets points for ease but what it offers in convenience it lacks in flavor. To make it appealing to my family I had to add more ingrediants than the original recipe called for. The whole family liked it but only after I had altered the recipe so it barely resembled the original. I added more spices, spinach, garlic, shredded carrots, plus I doubled the sherry. Good thing I started preparing this early. This is a solid base for a more detailed dish but in my opinion, it doesn't stand on it's own. I'm sorry, thank you anyway.

—LIZ5

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Nutrition

Calories
154 kcal
8%

Carbohydrates
4.7 g
2%

Cholesterol
55 mg
18%

Fat
5.1 g
8%

Fiber
0.2 g
< 1%

Protein
20.5 g
41%

Sodium
479 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Delicious

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 154
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 1.5g 7 %
Cholesterol 55mg 18 %
Sodium 479mg 19 %
Potassium 175mg 5 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 0.2g < 1 %
Protein 20.5g 41 %
** Sugars 0.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 5 %
Iron 11 %
** Thiamin 4 %
** Niacin 76 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.