Slow Roast Italian Chicken
Heat oil in bottom of Crock pot (I use a ceramic one in the oven)
Fry the chicken until skin is browned (do in batches if necessary) and set aside
Fry off garlic and onion until soft.
Add herbs and wine and fry off until the alcohol has burned off (about 3/4 mins)
Add tinned tomatoes, return the onion, basil and garlic and bring to simmer.
Add chicken and cover with lid.
Place in the oven at 160C for at least 2 hours, until the chicken is falling off the bone.