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Combine red wine, chicken broth and tomato paste in a pourable measuring cup and set aside.
In a heavy bottom pan, render bacon until crisp. Use a slotted spoon to set aside for garnish and add mushrooms and carrots to the bacon fat. Once the mushrooms release some liquid, about 3-4 minutes, add onion and garlic. Cook until aromatic, about 3 to 4 minutes.
Lower heat and add flour and mix until all the vegetables are coated in flour. Add the reserved wine mixture and bring to a boil. Boil 1-2 minutes to reduce then transfer everything to a slow cooker.
Nestle chicken into the slow cooker with the veggies. Sprinkle with 1 teaspoon of salt and ½ teaspoon black pepper. Place rosemary, thyme & bay leaf on top.
Close very tightly and cook on high setting for 4 hours or low for 8 hours.
To serve, place 1 chicken thigh and drumstick in each bowl, and top with vegetables and broth. Sprinkle with bacon and parsley.