Melt the ghee in a large cast iron skillet over medium heat and gather your chopped veggies.

When the ghee is shimmering, add the onions, garlic, and the tomato paste. Sauté, stirring occasionally. The aromatics should be softened and lightly browned after 8-10 minutes. Sprinkle the vegetables with salt and pepper.

Then, deglaze the pan with the wine and/or chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well – inside and out – with salt, pepper, and your favorite salt-free poultry seasoning. (I like Sunny Paris seasoning from Penzeys Spices.)

Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours. (Check a 4-pound bird at the 4 hour mark to see if it's done. Continue cooking if necessary.)

When the chicken’s finished cooking, take it out of the slow cooker and let it rest for 20 minutes.

De-fat the braising sauce (if desired), check for seasoning, and blend it with an immersion blender to make a delicious gravy.

Serve the chicken and the gravy!