3 skinless boneless chicken breasts

1 small onion, quartered

1 tomato, quartered

1 carrot, peeled and chopped

2 cloves garlic, peeled

2 bay leaves

kosher salt

1 tbsp olive oil

2 cloves garlic

1 small onion, sliced long

1 small green bell pepper, seeded and thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 cup dry white wine (or chicken broth)

1/2 cup tomato sauce

1 tsp cumin

1/4 tsp garlic powder

1/2 tsp kosher salt, plus more to taste

black pepper to taste

Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks. Set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.