Step 1

Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and kosher salt in a 4-qt or larger slow cooker.

Step 2

Add chicken and mushrooms; toss to mix and coat.

Step 3

Cover and cook 2 1/2 to 3 1/2 hours on high or 5 to 8 hours on low until chicken and onions are tender. Remove to a serving platter.

Step 4

Want a leaner supper? Use 4 bone-in chicken breasts in place of the darkmeat thighs, which are higher in fat.

Step 5

Make the dish alcohol-free by omitting the wine and stirring in 1 Tbsp red wine vinegar at the end.

Step 6

For a mild pepper taste, add a large sliced cubanelle (Italian frying pepper) in step 2.

Step 7

Finishing Touches: Spoon over polenta or rice; Top with chopped Italian parsley or basil; Drizzle with extra-virgin olive oil for a richer flavor.