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Heat a skillet over medium-high heat.
Drizzle the chicken with olive oil and season with salt/pepper.
Sear the chicken thighs for about 5-6 minutes on each side or until the skin has a nice golden brown color.
Transfer to a large bowl and mix in the spices mixture and lime juice. Be sure to rub mixture over both sides of the chicken.
Place fresh vegetables (bell pepper, carrots, red onion, garlic cloves): on the bottom of Crock-Pot® slow cooker.
Combine chicken broth and white wine, pour on top of vegetables. (please see notes)
Put the seared chicken thighs on top of the vegetables.
Cover and Cook for 3 hours on high heat or 6-7 hours on low heat (Or until the internal temperature should register 165 degrees F)
Option 1: Once the chicken is fully cooked, remove the lid and add uncooked couscous into the slow cooker. Add a bit extra broth if necessary. Cover and cook for 30 minutes longer or until couscous is cooked.
Option 2: Cook the couscous separately. Quickly rinse the cooked couscous with cold water to remove starch, then pour into the slow cooker before serving. (please see notes).