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) 
    (drained weight) sliced mushrooms, drained
  • 2   tablespoons 
    quick-cooking tapioca
  • 2 - 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.
Nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 9, chol. (mg) 94, sat. fat (g) 3, carb. (g) 24, fiber (g) 4, pro. (g) 35, sodium (mg) 662, Percent Daily Values are based on a 2,000 calorie diet
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