3-4 lb. fryer, cut in serving pieces
1 clove garlic, minced
2 bay leaves
1 (8 oz.) can tomato sauce
Salt and pepper
1 lg. onion, chopped
3/4 c. white grape juice
1/2 c. stuffed olives

Rinse chicken and pat dry. Lightly season with salt and pepper. Combine all other ingredients in crock pot. Add chicken pieces, coating well - be sure all chicken is moistened. Cover and cook on low setting for 6-9 hours. Serve chicken and sauce over hot fluffy rice.