6 to 8 chicken legs, thighs or breasts
3 tbsp. butter
1 lg. onion, chopped
1 clove garlic, minced
1 1/2 tsp. salt
2 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. chili powder
1 (16 oz.) can whole tomatoes
1 (4 oz.) can sliced mushrooms or pieces, drained

Rinse chicken parts and pat dry (can remove skin). In skillet, melt butter and brown chicken quickly on both sides. Place chicken in crock pot. Stir together remaining ingredients and pour over chicken. Cover and cook on low setting 6 to 8 hours (high setting 3 to 4 hours). Serve over hot spaghetti or mashed potatoes or rice.