Crock Pot: Place chicken, 1 onion (quartered), carrot, bay leaf, 1/2 tsp. kosher salt, 1/2 the chopped garlic and pepper to taste into crock pot.

Add enough water to crock pot to cover ingredients and cook on high for four hours until chicken is tender.

Remove chicken from crock pot and shred with two forks, set aside. Reserve broth.

Large Deep Skillet: heat olive oil over medium heat.

Add remaining garlic, 1 onion (sliced lengthwise), green pepper, red pepper and cook for 3-4 minutes or until soft.

Stir in the shredded chicken, tomato sauce, white wine and 1 cup of reserved broth to create a sauce.

Season with cumin, garlic powder, salt and pepper, cover and simmer on low heat for 20 minutes.

Serve over rice.