Cook bacon in a 12-inch skillet. Remove from the skillet, leaving the fat behind, and set aside.
Season the chicken pieces with salt and pepper and brown in the bacon fat.
Place the vegetables in the slow cooker and top with the browned chicken and bacon.
In a saucepan combine the wine, chicken broth, tomato paste, bay leaves and thyme. Bring to a boil, stirring constantly to dissolve tomato paste. Pour the sauce over the chicken and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
Discard bay leaves and thyme sprigs before serving.