Crock Pot Chicken with Olives

Crock Pot Chicken with Olives 3 large potatoes, peeled and cut into bite sized dice 1 large green bell pepper, cut into strips 1 medium onion, chopped 1 can (15 oz.) or 2 cans (8 oz. ea.) tomato sauce 1/2 cup dry white wine 1/2 cup green pimiento stuffed olives 1-1/2 TB olive oil 1 TB tomato paste 1/2 tsp. salt 1/2 tsp. ground black pepper 1 bay leaf 6 chicken drumsticks and thighs (about 3 lb.) skin and fat removed Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well. Add chicken, stir until well mixed. Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf. Serve with cooked rice, if desired. Serves: 6.