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Grease inside of Crock-Pot with cooking spray. Season chicken all over with salt and pepper and add to Crock-Pot. Top with mushrooms and garlic then pour marsala wine on top. Cover and cook on low for 4 to 5 hours, until chicken is cooked through. Remove cooked chicken breasts from Crock-Pot. In a small bowl, whisk together water and cornstarch then whisk into the sauce. Whisk in heavy cream, if using, then return chicken to Crock-Pot. Cover and cook on high until the sauce has thickened, about 20 minutes more. Garnish with parsley and serve with lemon wedges.