Crockpot Chicken and Olives

3 large potatoes, peeled and cut bite-size
1 large green pepper, chopped, or cut into narrow strips if you prefer
1 med onion, chopped
1 can (15 oz.) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives
1 1/2 tsp. each, minced garlic and olive oil
1 T tomato paste
1/2 tsp. salt
1/4 tsp. pepper
6 drumsticks and thighs, skin and fat removed
In large slow cooker, stir all ingred. Add chicken, turn to coat with sauce. Cook on high 5-6 hours or low 8-10 hours.

(I didn't have tomato paste. Don't think it's necessary. I used frozen chicken tenderloins which I thawed in the microwave first.)