SLOW COOKER CHICKEN MARSALA

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

Cooking Instructions

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.

Servings Per Recipe: 8

• Calories: 190 (50 cals from fat)
• Total Fat: 6g (Sat Fat: 1.5g)
• Chol: 70mg
• Sodium: 360mg
• Carbs: 7 g (fiber 1g)
• (sugar 1g)
• Protein: 26g