8 chicken legs, thighs and/or breasts
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
1 (16 ounce) can whole tomatoes
1 large onion, chopped
1 (4 ounce) can mushrooms, drained and sliced
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 cup heavy cream
2 teaspoons paprika

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 a crockpot.

Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10 hours.

Stir in the heavy cream just before serving.

Serve over hot spaghetti.