Slow Cooker Chicken Marsala

4 boneless skinless chicken breasts
Salt and pepper to taste (about ½ tsp of each)
2 tsp minced garlic
1 c sliced mushrooms
1 c sweet marsala cooking wine
½ c water
¼ c cornstarch
Fresh parsley, roughly chopped

Lightly grease crock pot with nonstick spray. Season chicken with salt and pepper and place in the bottom of the pot. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.

Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir. Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Add salt and pepper to taste. Sprinkle with parsley and serve.