This is a really simple dish. Combine all of the herbs, salt, pepper and Paprika into a bowl. After thoroughly washing the chicken and trimming the skin to taste, remove some of the skin to reduce the overall fat content of the dish, however leave some so you have ample drippings for the rice later. Dry the chicken pieces and then cover them in your herb mixture. Make sure to cover all sides and some on the inside if you are doing a whole chicken, remove the organs if you are doing a whole bird. Next make sure that you cut off the stem portion of the tomatoes so it is just take out the top part where it connects to the vine. Place the chicken in the slow cooker, place the heirloom tomatoes on top, then pour in the 1/2 cup of wine and set the cooker on slow or high. I start this dish on high for a little while to get the cooker up to temperature quickly and after an hour reduce it to low and let go nice and slow for the next 5-6 hours.

When the dish is complete take the tomatoes and chicken out. Capture the drippings in a measuring utensil and place it into your rice cooker. Use equal the amount of rice per amount of chicken drippings. If you have 2 cups of drippings then place in two cups of rice into the rice cooker, turn it on and let it go. If you want to add a little water to make sure the rice cooks completely through you can do so if you are a little short on the drippings.

Plate the rice, add a couple of tomatoes and a few pieces of chicken and enjoy.