Season chicken thighs with salt and pepper on both sides. Sear in an oiled hot pan on both sides til browned.
Remove the thighs and place them in a slow cooker
Add the garlic and onions to the pan and saute til fragrant
Add the remaining vegetables and spices and saute on medium high for 5-8 minutes.
Add the vegetables to the slow cooker and top with the crushed tomatoes and tomato paste.
Add the wine to the pan and bring to a rolling boil on high heat. Scrape the bottom of the pan with a wooden spoon til smooth. Add the wine and all scraped bits to the slow cooker
Cook on low for 5 - 6 hours or on high 3 - 3.5 hours
Remove the thighs from the sauce, remove their bones and chop the thighs roughly. Return the meat back to the sauce and stir to fold it in.