• 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.