Add the liquid ingredients (chicken broth, olive oil, white wine, and Worcestershire sauce) and then the Italian seasoning and garlic powder to your slow cooker. Stir to ensure the seasonings are mixed in properly.
Add the remaining ingredients (except for cornstarch and salt & pepper). Mix well and ensure that the chicken is covered by the liquid.
Cook for 6-8 hours on low heat. Add cornstarch about 15-20 minutes prior to serving. I mixed it with about a cup of the sauce prior to adding it in to avoid any lumps, and then cranked the heat to high for the remaining time. Add salt & pepper, to taste. Serve immediately.
It's up to you how much you chop the veggies and potatoes - I preferred a more rustic style, so I left the carrots and little potatoes as-is.
This recipe makes great leftovers.
This is the 7-quart Crockpot I used to make this recipe.
If you prefer using chicken breasts, I suggest cooking it for 6 hours on low so they don't dry out too much.