2 medium onions, sliced or chopped
2 teaspoon bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 14.5 ounce can diced tomatoes
1 6 ounce can tomato paste
2 tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed or 1 tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon pepper
1 4 ounce can sliced mushrooms, drained
1 package 8 ounce dried pasta
grated Parmesan cheese
In a 3 1/2 to 4 1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken. Cover and cook on low heat setting for 7 hours. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese. Makes 4 servings.
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