Instructions: In a 3 1/2- to 6-quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on LOW-heat setting for 10 to 12 hours.

Transfer to a serving platter. Sprinkle with Parmesan cheese.

This recipe yields 6 servings.

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