"I made this one morning in 10 minutes. I had mushrooms in the fridge that I had to use soon and usually have the other ingredients on hand," said Erin King of South Fayette.

Place on the bottom of a slow cooker:

1 teaspoon each oregano, basil, garlic salt. Add 3/4 cup water, 1/2 stick butter. Place 6-7 chicken breasts cut up over spice mixture. Mix together 8 ounces low-fat cream cheese, 3/4 cup marsala wine and 2 cans low-fat golden or regular mushroom soup. Pour over chicken. Add about 1 1/2-2 cups sliced baby portabella mushrooms. Cook on low 8 hours or high 4 hours. Serve over egg noodles or rice.