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.