1 (2 pound) whole chicken, cut into large pieces
1 (4 ounce) can tomato sauce
1 (1.5 fluid ounce) jigger rum
1 cup chicken bouillon granules
1 large onion, quartered
1 medium head cabbage, finely chopped
1 clove garlic, minced
1 yellow onion, quartered
2 tablespoons yellow mustard
1 teaspoon salt
1 lemon, juiced
6 cups water, or for boiling
3 tablespoons orange juice (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can sour cream
In slow cooker, start with the chicken pieces. Season with tomato sauce and rum. Cover; cook 10 minutes on Low. Add bouillon, onion, cabbage and garlic and return. Cover; cook 10 minutes longer. Sprinkle with mustard and salt. Pour in water; bring to a boil. Cover; cook 45 minutes, stirring occasionally, until all ingredients are heated.
After 20 minutes, remove breast parts and discard skin and bones; remove breast meat. Baste with lime juice, if desired. Stir it into cooking mixture; return meat to pan and stir in chicken, tomato sauce, cream of chicken soup and sour cream. Place lid and bird in pan with 2 tablespoons white sugar. Heat at medium-high heat until liquid evaporates; simmer 10 minutes more for best flavor.
Remove breast meat from pot and place on utensils. Spoon the tomato sauce mixture over meat, then dredge in the chopped cabbage. Cover; top with yellow mustard and serve.