1 tsp garlic powder (you can use a fresh, minced clove too if you'd rather!)
6 (4oz) boneless, lean pork chops (chicken works well in this recipe too)
1 onion - diced
3 carrots - sliced
1 cup frozen peas
1 cup frozen spinach
1 cup butternut squashed - diced
1 (4 ounce) package sliced mushrooms (I hate mushrooms, so omitted them)
1 can condensed 98% chicken soup (9 syns)
¼ cup Marsala wine (5 syns)
Pam/FryLight
Salt and pepper for seasoning
Instructions
Brown the pork chops on both sides in a medium frying pan sprayed with spray-oil, about 4 minutes per side.
Place your veggies of choice and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine, stir together. Cover, and cook on Low until the chops are tender, 6 to 8 hours.
Recipe by Queen of Fire at http://www.lasandcolgotexan.com/slimming-world-slow-cooker-pork-marsala/