Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 5 minutes. Add in the minced garlic and continue sauteeing another 3 minutes.

Transfer the sauteed onion and garlic to the bottom of the crock pot, along with the white wine.

Sprinkle both sides of the chicken thighs with paprika, sea salt, and black pepper and transfer them to the crock pot. The thighs will be in two layers. This is normal.

Pour the remaining ingredients into the slow cooker (artichoke hearts, sun-dried tomatoes, olives, and capers).

Secure the lid on the crock pot and cook on low heat for 7 to 8 hours or high heat for 4 hours.

Check the internal temperature of the chicken for doneness. Chicken thighs are fully cooked when they have reached an internal temperature of 180 degrees or higher. Insert a meat thermometer into the thickest part of the thigh to check.

Give everything in the crock pot a big stir before serving over steamed brown rice or pasta noodles. If you’re a cheese lover, sprinkle everything with parmesan cheese.