Ingredients

• 1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
• 1  medium onion, sliced and separated into rings
• 1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
• 2  tablespoons quick-cooking tapioca
• 2  to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  cups purchased meatless spaghetti sauce
•   Grated Parmesan cheese
•   Hot cooked pasta (optional)

Directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.