I don't typically like slow-cooker recipes because they tend to be bland, overdone, and just not bold enough. This recipe is absolutely the exception! I used every ingredient asked for, but prepared it a bit differently. I did not use the juice from the can of tomatoes as I know the chicken will let off a ton of juice and I wanted the sauce to be substantial, not runny. The chicken cooked to perfection in about 3 hours on LOW for my slow cooker (mine runs a bit hot, though.) The biggest key to slow-cooking is not overdoing the meat! When it hits 165 degrees, you're good. I also took all the chicken out of the cooker, along with the bay leaf, and I used an immersion blender to puree some of the sauce. (Not all of it though!) I tempered in some cornstarch to help thicken the sauce, and it was unbelievable! I put the chicken back in to sop up all the sauce and served it with a greek salad. So good for a slow-cooker recipe! I'm thoroughly impressed.