3 lb boneless skinless chicken breasts 8 oz sliced fresh mushrooms 1 cup sliced yellow onion 1 cup Marsala cooking wine (can substitute chicken broth) 1 cup chicken broth 1 teaspoon pepper ½ teaspoon salt 2 tablespoons cornstarch

Place chicken breasts in a 6-to 7-quart slow cooker. Spread mushrooms and onion over chicken. Whisk together Marsala, chicken broth, salt, and pepper; pour over chicken. Cover and cook on Low 6 to 8 hours or until chicken is tender. Remove chicken breasts from slow cooker, and keep warm (Reserve 3 Chicken Breasts for Meal 4). Remove ½ cup liquid from slow cooker; add cornstarch to liquid, whisking until smooth. Add cornstarch mixture to remaining liquid in slow cooker; whisk to remove any lumps. Increase heat to high, and cook uncovered 10 to 15 minutes or until liquid has begun to thicken, stirring as needed. Serve mushroom sauce over chicken.