5 skinless, boneless chicken breast halves
1 cup diced onion
2 cups chicken broth
1 cup diced celery
1 cup chopped onion
1 (4 ounce) can tomato paste
1 cup white wine
1 cup diced green grapes
1/2 pound Italian sausage
2 teaspoons olive oil
1/4 cup olive oil
1 tablespoon water
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Place chicken breasts in a large, heavy skillet. Brown on all sides. Remove from skillet, and place in bowl of a slow cooker.
In the same slow cooker, combine bouillon powder, onion powder, chicken broth, celery and onion; stir well to coat. Place chicken breasts in bowl, and stir sauce together, bringing all to a boil. Cover, and cook on Low for 5 to 6 hours.
Transfer chicken breasts to a large, heavy skillet, and top with tomato paste. Sprinkle with wine, grape juice, celery juice, tomato paste, olive oil, and water. Season with salt, pepper flakes, and black pepper flakes. Cover, and cook on High for 3 to 4 hours.