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Add the chicken thighs and vinaigrette to a gallon-sized zip-top bag. Seal the bag and use your hands to move the chicken around to ensure each piece is coated in the dressing. Marinate in the fridge for 30 minutes or up to one hour.
Add the contents of the zip-top bag to a slow cooker. Use tongs to make sure the chicken thighs are right-side up. Sprinkle the salt and pepper evenly over the chicken. Cover with the lid and cook on high for 2 ½ hours.
After 2 ½ hours, use an instant-read thermometer to check the internal temperature of the chicken. It should be at or above 165°F. If it hasn’t reached temperature, continue cooking in 30-minute increments until it reaches temp.
Serve with the sauce from the slow cooker poured over the top of the chicken. Top with lemon slices and fresh basil leaves, if using.
Refrigerate leftovers in an airtight container for up to 2 days. Microwave in 30-second increments until warmed through.