Trim chicken of excess fat and skin, or alternately, remove skin if you prefer.
Season chicken with salt and pepper and then lightly coat with flour.
Heat oil in a heavy pan.
Once the oil is sizzling, brown chicken on both sides, especially the skin side.Do this in batches if necessary.
Remove chicken with a slotted spoon and set a side.
Place all the remaining ingredients except for the basil and rosemary in the slow cooker and add the chicken on top.
Cook for 5 hours on low heat in the slow cooker.
If cooking in oven, cover and cook for 1 ½ hour – 2 hrs at 325 F.
If using a pressure cooker, follow the same steps and set the time according to your manufacturer's instructions for cooking chicken thighs on high pressure.
Garnish with basil and rosemary and serve with some rice or crusty bread for dipping.