2 medium onions, sliced or chopped
2 tsp bottled minced garlic or 4 cloves garlic, minced
3/4 lb skinless, boneless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 tbsp wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed or 1 tbsp fresh
1/4 tsp salt
1/4 tsp pepper
1 (4 oz) can sliced mushrooms, drained
1 pkg (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
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. Or, cook 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. Makes 4 servings.