Sauté the sausage: In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the sweet Italian sausage links and brown them for about 5-7 minutes, turning occasionally until fully cooked and nicely golden.

Prepare the base: Transfer the sausage to your crock pot. In the same skillet, add chopped yellow onions and minced garlic, sautéing for about 2-3 minutes until the onions are translucent and fragrant. Layer the seasoned boneless, skinless chicken thighs over the sausage in the crock pot.

Add vegetables and liquids: Layer in the baby Yukon Gold potatoes and sweet peppadew peppers on top of the chicken. Pour in the white cooking wine, then drizzle the low-sodium chicken broth and white wine vinegar over the mixture. Finally, add fresh rosemary on top.

Cook: Cover the crock pot with the lid and set it to low heat. Cook for approximately 5 hours, checking that the chicken is fork-tender.

Thickening sauce (optional): For a thicker sauce, remove the lid during the last 30 minutes of cooking.