Crockpot Cuban Chicken Fricassee
1 large onion, chopped
6 cloves garlic, chopped
1/2 green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
1/2 cup dry white wine
1/2 tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters
In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
tomato sauce and wine; season with cumin, sage leaf, and salt and
chicken legs in slow cooker, and pour mixture over chicken. Cover, and
on Low heat until juices run clear, about 6 to 8 hours.