2

cloves garlic, finely chopped

1

tablespoon vegetable oil

8

boneless skinless chicken breasts

1/2

teaspoon salt

1/2

teaspoon pepper

2

jars (6 oz each) sliced mushrooms, drained

1

cup sweet Marsala wine or Progresso™ chicken broth (from 32-oz carton)

1/2

cup water

1/4

cup cornstarch

3

tablespoons chopped fresh parsley

1

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.

2

Cover; cook on Low heat setting 5 to 6 hours.

3

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.

4

To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.