I never pulled my crock out once all winter. Then yesterday I remembered seeing an interesting recipe in a FAAN newsletter, and I was going to be home late. It was fantastic!
Chicken legs and thighs (I used a whole chicken cut in 1/8's, since it was what I had on hand)
1/2 green pepper chopped
1 onion, chopped
6 garlic cloves, minced
3 potatoes cut into chunks
15 oz. can tomato sauce
1/2 cup dry white wine
1 1/2 tsps. cumin
1 leaf fresh sage (I couldn't find any locally, so I omitted this)
salt/pepper to taste
Place chicken parts in the bottom of the crock.
Place chopped pepper, onion and garlic on top.
Place potato pieces on top of that.
Combine the rest of the ingredients, and pour over.
Cook on low for 6 - 8 hours.
Even the white meat came out great - I removed the skin from the dark meat, but left it on the breasts so they wouldn't dry out. Also, since I was using a kosher chicken which is already quite salty, I just added a dash of salt.
It was a big hit with everyone, and the sauce is divine. I can't wait to have some for lunch. Next time I'm going to experiment and substitute some Goya Adobo for the cumin. How bad could it be?