Place the skinned chicken thighs (bone in or out) in the bottom of the slow cooker.
Scatter the chopped vegetables and olives over the top.
Mix the chicken stock, chopped tomatoes, garlic, herbs and seasoning together in a measuring bowl/jug.
Then pour over the chicken.
Cook on high for 4 hours or low for 6 hours or until meat is falling off the bone.
Serve as whole chicken thighs or remove and de-bone (if using bone in thighs) then break up thigh meat in the sauce with a spoon.
Serve on a bed of rice/spaghetti or alternatively serve in a bowl along with crusty bread to mop up the juices!
For a sauce with a good consistency it's important to use a branded, good quality tin of Italian chopped tomatoes as cheap ones will give a more watery consistency.