2 medium onions — sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic — minced
12 ounces chicken breasts or thighs — skinless & boneless
1 can diced tomatoes — (16 ounces)
1 can tomato paste — (6 ounces)
2 tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary — crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 can sliced mushrooms (4 ounces) — drained
8 ounces pasta (such as penne, mostaccioli, or
elbow macaroni Parmesan cheese — grated
In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic. Rinse chicken; pat dry with paper towels. Add chicken to cooker. 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 or on high-heat setting for 3-1/2 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.