This creamy recipe tastes indulgent, but it's actually low in fat and simple to prepare.
1 1/2 lbs. boneless skinless chicken breasts 1 can 98% fat free cream of mushroom soup (undiluted) 1/4 C. wine (any white wine or light bodied red) 1/4 C. sliced onion 1 can sliced mushrooms 1 garlic clove, diced 1 Tbs. fresh parsley, chopped 1/2 tsp. dried thyme 1 tsp cornstarch or arrowroot 1 Tbs. cold water
Place all ingredients except cornstarch and water in crockpot. Cook on low 6-7 hours, until chicken is tender. Remove chicken breasts to warm plate or platter. Place liquid from crockpot into a saucepan, stir in cornstarch or arrowroot which has been mixed into water. Cook over medium heat, stirring frequently, until thickened. (About 3-5 minutes) Spoon sauce over chicken before serving.