2 med. onions
1 bay leaf
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms or 1 c. fresh mushrooms
1/4 c. water or dry white wine
10-12 chicken thighs, skinned
2 cloves garlic, minced
1/4 tsp. pepper
1 tsp. crushed oregano leaves
1 tsp. salt
1 (16 oz.) can tomatoes
1/2 tsp. leaf basil
1 tsp. Italian seasoning

Place onions in bottom of slow cooker. Add chicken, seasonings, tomatoes, sauces, mushrooms and water/wine. Cover and cook on low for 6 to 8 hours or place all ingredients in heavy Dutch oven. Bring to a boil and simmer for about 3 hours. Serve over rice or noodles. Makes 5 to 6 servings.