I made this last Sunday, but completely forgot to take a picture of mine - because I wasn't feeling very well.
Slow Cooker Chicken Marsala
Courtesy of Pillsbury.com
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 ounces) sliced mushrooms, drained 1 cup sweet Marsala wine or chicken broth (I used 1/2 a cup of each) 1/2 cup water 1/4 cup cornstarch 3 tablespoons chopped fresh parsley
Spray 4-5 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 everything.
Cover; cook on low heat setting about 5-6 hours.
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 thickened slightly.
Return chicken to cooker. Cover and cook on high heat setting 5 minutes longer or until chicken is hot.
To serve, spoon mushrooms mixture over chicken breasts and sprinkle with parsley.
In the photo - they served it over white rice, but we chose to have ours over egg noodles instead. This makes a simple easy dinner when served with a salad.