Chicken Cacciatore in the slow cooker

Recipe:
this recipe turned out great!!! this is for my 6.5 quart slow cooker so whatever the size of your slow cooker you should cut down to whatever size yours is - this makes 6-8 servings

12 ounces yellow onion, peeled and cut vertically in 1/2-inch slices
1 green bell pepper, cored, seeded and cut in 1/2-inch slices lengthwise
1 red bell pepper, cored, seeded and cut in 1/2-inch slices lengthwise
1 yellow bell pepper, cored, seeded and cut in 1/2-inch slices lengthwise
5 cloves garlic, peeled
2 cans (15 ounce) diced tomatoes, drained, juices discarded
1/4 cup tomato paste
1/4 cup white vermouth or other dry white wine
1 1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds bone-in skinless chicken thighs
1/2 cup all-purpose flour
2 tablespoons extra virgin olive oil
8 ounces Portobello mushrooms, cut in 1/2-inch thick slices
1 bay leaf

Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth, oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim chicken thighs of visible excess fat. Toss in flour to lightly coat - discard excess flour. Heat one tablespoon olive oil in a 12-inch nonstick skillet over medium high heat. Add half the chicken and cook over medium-high heat for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon olive oil and cook the Portobello mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the browned Portobello mushrooms the vegetable mixture.

Arrange half the chicken thighs in the ceramic pot of the slow cooker. Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the center of the mixture. Cover and cook on Low for 6 hours using timer function; Slow cooker will automatically switch to Warm setting.

Remove and discard bay leaf before serving.