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.