1 Onion, medium sliced

1 Celery stalk w/leaves

cut in 1 inch pieces 2 cn Tomato paste 6 oz. each

1 can w/garlic 1/2 c Chianti or any wine

1/4 ts Pepper

1 t Creole seasoning

1 Bay leaf

6 Mushrooms, large sliced

3 Garlic cloves

1/2 ts Basil

2 ts Oregano

1 Chicken, whole, about 3 lbs.

Place sliced onion in bottom of crock pot. Add chicken you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (I used Konriko

brand), pepper, garlic, herbs, and 1/4 cup of wine. I went against "tradition" and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.