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 pepper
1/2 tsp. chili powder
1 (16 oz.) can whole tomatoes
1 (4 oz.) can sliced mushrooms, drained
1/2 c. heavy cream (optional)

Rinse chicken parts and pat dry. In skillet, melt butter and brown chicken quickly on both sides. Place chicken in crock pot. Stir together remaining ingredients, except cream and pour over chicken. Cover and cook on low setting for 8 to 10 hours (on high setting 4 to 5 hours). Just before serving, stir in heavy cream. Serve over hot spaghetti. Serves 6 to 8. Makes about 2 1/2 quarts.