Combine flour, salt and pepper in a shallow dish. Coat chicken thighs in flour mixture and transfer pieces to a plate.
Heat a 12" 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, thyme, tomatoes, stock, wine and a pinch of salt and pepper to 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. Reseason sauce with salt and pepper and serve chicken with cooked rice or noodles.
This recipe is ideal for the Calphalon 4 Qt. Digital Slow Cooker.