Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala 2 cloves garlic, finely chopped 1 tablespoon vegetable oil 8 boneless skinless chicken breasts 1/2 teaspoon salt 1/2 teaspoon pepper 2 jars (6 oz each) Green Giant® sliced mushrooms, drained 1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton) 1/2 cup water 1/4 cup cornstarch 3 tablespoons chopped fresh parsley Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all. Cover; cook on Low heat setting 5 to 6 hours. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley