3 lbs. fryer chicken, cut into serving pieces
Garlic powder
Pepper
Cinnamon
1 med. green pepper, seeded and chopped
2 sm. onions, sliced
2 stalks celery, chopped
1 (4 oz.) can sliced mushrooms, drained
1/4 c. dry sherry
1 (16 oz.) can tomatoes, mashed
3 tbsp. water
3 tbsp. flour
Hot spaghetti

You can substitute your favorite chicken parts for a fryer.

Rinse chicken pieces and pat dry. Season with garlic, pepper, and cinnamon. Place green pepper, onions, and celery in crock pot. Add seasoned chicken parts. Pour in mushrooms, sherry, and tomatoes; stir well. Cover and cook on low setting for 7 to 10 hours (on high setting for 2 to 3 hours). Remove chicken pieces; bone and return meat to sauce. Make a smooth paste of flour and water. Stir into crock pot. Cover and cook on high setting for 15 to 20 minutes or until gravy is thickened. Serve over hot spaghetti. The flavor is better if cooked on the low setting for closer to 10 hours. Makes 6 servings (about 3 quarts).