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1 Sm Cabbage; cut in wedges
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
6 Frozen Chicken Breasts, skin removed
1 Jar Meatless spaghetti sauce
Parmesan cheese; grated
In a 3 1/2 to 6 quart slow 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 8-10 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.
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