Rosemary Chicken with Pasta

Directions

In a 3½ to 4½ 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 3½ 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.