3 to 4 pounds skinless chicken parts (or 2 pounds chicken breasts)

1 cup red wine

1 cup water

2 to 3 tablespoons extra virgin olive oil

3 cloves garlic

1 onion minced

1 cayenne pepper seeded and minced

2 chicken bouillon cubes

2 6 oz. cans tomato paste

1/4 teaspoon black pepper

In a large skillet, saute garlic, onion, and pepper.

Cook until tender but not brown.

Add the remaining ingredients except the chicken.

Stir until all is blended and then heat to a simmer.

Place chicken in crock pot and pour sauce over chicken.

Cook for 4 to 6 hours on high or 8 to 10 hours on low.