Combine flour, salt and pepper in a shallow dish. Coat chicken thighs in flour mixture and transfer pieces to a plate.
Heat a 12-in. Calphalon nonstick omelette pan over medium-high heat. Add olive oil and heat for about 1 minute or until hot.
Add chicken to pan and brown on all sides; transfer browned chicken to slow cooker crock. Add onions, garlic, peppers, herbs, tomatoes, stock, wine and a pinch of salt and pepper to the crock.
Cover with lid and cook 3 hours on High.
Remove lid, add mushrooms and continue to cook for 30 minutes on High.
Remove sprigs of thyme and rosemary. Re-season sauce with salt and pepper and serve chicken with cooked rice or noodles.