Start by chopping the chicken thighs into large chunks, then season them generously with salt and pepper. Dice the onion and mince the garlic cloves, keeping everything ready for the next step.
Heat a tablespoon of oil in a skillet over medium heat, then add the chicken pieces. Sear them for about 5 minutes until they develop a golden-brown crust, releasing a wonderful aroma. Transfer the browned chicken to your slow cooker.
In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onions are soft, fragrant, and just starting to caramelize around the edges. Pour in the white wine, scraping up any browned bits from the bottom to deglaze the pan, then cook for another minute.
Pour the onion and garlic mixture over the chicken in the slow cooker. Add the chopped tomatoes, thyme, bay leaves, chicken broth, and smoked paprika if using. Give everything a gentle stir to combine the flavors.
Cover the slow cooker with its lid and cook on low for about 6 hours. The kitchen will fill with a warm, savory aroma, and the chicken will become tender and flavorful.
Once cooked, remove and discard the bay leaves. Stir in the cream or Greek yogurt to add richness and smoothness to the sauce. Taste and adjust seasoning with salt and pepper as needed.
Spoon the hot ragout into bowls, serving it with crusty bread or over noodles for a comforting, hearty meal. Enjoy the luscious, flavorful sauce with tender chicken melting in every bite.
