Crock-Pot Chicken Marsala

4 half chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala cooking wine
2 cans mushroom soup
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper to taste.

Cut chicken breasts into cubes. Place chicken, butter, water and spices in slow cooker. Mix cream cheese, wine and mushroom soup until combined and pour over chicken. Cover and cook for 4 to 8 hours on high. Serve over cooked egg noodles.