- 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 teaspoon garlic powder
- 2 (14.5 ounce) cans diced Italian-style tomatoes
- 4 cups mushrooms, cut in half
- 2 large onions, chopped
- 3 pounds chicken parts, skin removed
- 10 cups hot cooked spaghetti, cooked without salt
- Mix broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-quart slow cooker. Add chicken and turn to coat.
- Cover and cook on LOW 7 to 8 hours or until done. Serve over spaghetti.