Season the thighs on all sides with salt and pepper and dredge in flour. Reserve the excess flour.
Heat a skillet over medium-high heat and add the oil. Add the chicken skin side down and cook until well browned, about 3 minutes. Turn the thighs and cook and additional 3 minutes or until well browned. Place the thighs skin side up into the slow cooker.
Add the mushrooms to the pan and cook until browned. Transfer mushrooms to a container, cover and refrigerate until ready to use.
Add the onions and garlic to the pan and cook until aromatic. Add the wine and cook until reduced by half. Then add to the slow cooker.
Melt the butter in the pan and add 1/3 cup of the reserved flour stir until it begins to brown and has a slightly nutty aroma. Add the broth and stir together. Add the liquid to the slow cooker.
Add the carrots, salt, pepper, and thyme to the slow cooker. Cover and cook on the LOW setting for 5 hours. Add the mushrooms and cook until heated through,
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