Amount
Ingredient
Preparation



8
each
chicken legs

thighs and/or breasts



1/2
teaspoon
ginger

ground



1/2
teaspoon
chili powder





3
tablespoons
butter





16
ounces
tomatoes





1
each
onion

chopped



4
ounces
mushrooms

sliced, drained



1
each
garlic clove

minced



1 1/2
teaspoon
salt





2
teaspoons
paprika





1/2
cup
heavy cream

 Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 1 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti