1 (2 1/2 to 3 lb.) broiler fryer chicken cut up or 4 to 6 breasts
1/4 c. salad oil
1 chopped onion
1 (2 oz.) can mushrooms, drained
2 (8 oz.) cans tomato sauce
1 tsp. oregano leaves, crushed
1/4 tsp. thyme leaves, crushed
1 tsp. salt
1/4 tsp. pepper
1 clove minced garlic
2 tbsp. dry red wine

In large skillet, brown chicken in hot oil, drain. In slow cooker combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on low for 4 to 5 hours. Stir in mushrooms. Spoon over hot cooked spaghetti. Serves 4 to 5.