I made up this recipe last Sunday morning. Came home after church to a very yummy lunch! The family loved it!
1 lb. chicken breast, cut into 1″ strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed
Coat inside of crock with Crisco, using a paper towel. Place chicken in crock.
In a bowl, whisk together the soup, broth and wine. Stir in tomatoes. Pour over chicken.
Cover and cook on low for 3 hours. Stir in mushrooms. Cook for another hour or until chicken pieces are thoroughly cooked. When chicken is done, stir in water-cornstarch mixture. Turn heat to high and simmer until thickened.
Serve over cooked pasta or mashed potatoes.