Ingredients
- 2 cloves garlic, finely chopped
- 1 T vegetable oil
- 8 boneless skinless chicken breasts
- 1/2 t salt
- 1/2 t pepper
- 2 jars (6 oz each) sliced mushrooms, drained
- 1 cup sweet Marsala wine or chicken broth (from 32 oz carton)
- 1/2 cup water
- 1/4 cup cornstarch
- 3 T chopped fresh parsley
Preparation
Step 1
Spray 4-5 quart slow cooker with cooking spray. In cooker, place chopped garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine or broth over all.
Cover; cook on low heat setting 5-6 hours.
Remove chicken from the slow cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in slow cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
Return the chicken to the slow cooker. Cover; cook on high heat setting 5 minutes longer or until chicken is hot.
To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.