Sprinkle chicken with pepper; place in slow cooker sprayed with cooking spray. Heat dressing in large skillet on medium heat. Add mushrooms, onions, garlic and thyme; cook and stir 3 min. or until mushrooms and onions are tender.
Spoon mushroom mixture over chicken. Top with broth, wine and Worcestershire sauce. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
Remove chicken from slow cooker; cover to keep warm. Mix water and cornstarch until blended. Add to liquid in slow cooker. Cook on HIGH 10 min. or until slightly thickened. Return chicken to slow cooker; cook 2 min. or until heated through.
Omit wine. Increase chicken broth to 1 cup.
Substitute 2 jars (6 oz. each) sliced mushrooms, drained, for the fresh mushrooms.
In a Rush, Make It Easy on Yourself
Omit cooking onions and garlic in skillet. Simply layer dressing, onions, garlic and thyme in cooker. Top with chicken sprinkled with pepper; add mushrooms and continue as directed.
Serve with hot cooked rice or pasta.
Sprinkle with chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.