Thanks to Carol, Il., I had revived my interest in crockpot cooking. The following recipe is adapted from Rival,s Cookbook.

HUNTER'S CHICKEN

3 1/2 lb chicken pieces
Pinch of brown sugar
Pepper
Paprika
Cinnamon
Adobo to taste
1 green pepper sliced
1 red pepper sliced
2 onions,sliced
chopped cilantrillo or parsley
2 bay leaves
1 Portobello mushroom, sliced
4 garlic cloves, sliced
2 tb dry sherry
1/2 can crushed tomatoes
3 tb flour
3 tb water
White rice or boiled spagettis

Rinse the chicken and pat dry. Season with the Adobo, garlic cloves, ground pepper and a pinch of cinnamon. First, place the green peppers, red peppers, onion, and bay leaves in the crockpot. Add the already seasoned chicken parts. Finally, pour in the mushrooms, sherry, cilantrillo, pinch of sugar and tomatoes. Stir well. Cover and cook 8 to 10 hours. Make smooth paste with flour and water. Stir into crockpot and cook on high 15 to 30 minutes. Serve over rice or pasta.

This recipe was delicious. I was surprised by its Arab influence. I freezed in several portions the remaining chicken for other dinners.