Chicken Marsala

8 oz baby Portabello mushrooms quartered
1 tsp salt
1 tsp pepper
4-5 Chicken breasts quartered
1 C Marsala cooking wine
2 tbsp chicken better than bouillon
3 c water
4 tbsp butter
3/8 c corn starch
2/3 c water

Combine mushrooms, chicken, water, wine, butter, and bouillon. Sprinkle salt and pepper on top and cook on low in the crock pot for about 6-8 hours or on high for 2-4. Pull out the chicken and cover with foil. In a small bowl mix cornstarch and water. Whisk into the sauce to thicken. Serve over chicken. (You can cut this in half but we liked it served over the chicken and mash potatoes)