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Place the chicken thighs in a 4 or 5-quart slow cooker. In a medium bowl, combine the green peppers, tomatoes, tomato paste, onion, broth, red wine, garlic, salt and pepper. Pour this mixture over the chicken and cook on low for 8 to 10 hours, or until the chicken is tender.
In a small bowl, mix together the cornstarch and water until smooth. Gradually stir the cornstarch slurry into the liquid in the slow cooker, then cook covered on high for 30 minutes longer, or until the sauce is thickened. If desired, sprinkle parsley on top before serving.