2 MEDIUM ONIONS, THINLY SLICED<>2 1/2 to 3 POUND BROILER FRYER CHICKEN, CUT UP.<>2 CLOVES GARLIC, MINCED<>1 --16 ounce can TOMATOES<>2--6ounce CANS TOMATO PASTE<>1 TEASPOON SALT<>1/4 TEASPOON PEPPER<>1 to 2 TEASPOONS OREGANO leaves<>1/2 TEASPOON BASIL<>1/2 TEASPOON CELERY SEED (OPTIONAL)<>1 BAY LEAF<>1/4 CUP DRY WHITE WINE<><>PLACE SLICED ONIONS IN BOTTOM OF SLOW COOKER OR CROCK POT.<>ADD CHICKEN PIECES, MINCED GARLIC, TOMATO PASTE, SALT,,PEPPER, HERBS AND WHITE WINE.<>COVER AND (COOK ON LOW 8 to 10 HOURS.)HIGH 3 to 4 HOURS.<>SERVE CHICKEN PIECES WITH SAUCE OVER HOT BUTTERED (SPAGHETTI or VERMICELLI)!!!!OHs' and AHs' ABRACADABRA!!!!
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