Poulet Provençal

8 pieces skinned chicken

4 cloves garlic, peeled and sliced thinly

2 bell peppers (you pick the colors), sliced in two inch lengths

2 onions, sliced

1 cup pitted green olives

1 can diced tomatoes

1/2 cup white wine (red will work too)

1/4 cup olive oil

2 tablespoons herbs de Provence (any combination of) 

salt and pepper

Very lightly coat the bottom and sides of a crockpot with olive oil. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crockpot. On top of the chicken, distribute the garlic, then the peppers, onions, and olives. On top of this pour on the tomatoes, wine, and olive oil. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover and cook on low for 8 hours.