Makes 4 to 6 servings

3	tablespoons all-purpose flour
1-1/2	teaspoons dried oregano
1	teaspoon salt
1/2	teaspoon freshly ground black pepper
1	frying chicken, cut up, or 3 pounds bone-in chicken pieces
2	tablespoons olive oil
4	small baking potatoes, scrubbed, cut into 8 wedges each
2	small onions, cut into thin wedges
4	cloves garlic, minced
1/4	cup chicken broth
1/4	cup dry white wine
1/4	cup chopped parsley
	Lemon wedges (optional)

Combine flour, oregano, salt and pepper in a paper or large resealable food storage bag. Trim and discard excess fat from chicken. Add chicken, several pieces at a time, to bag and shake to coat lightly with flour mixture. Heat oil in large skillet over medium heat until hot. Add chicken; cook 10 to 12 minutes or until browned on all sides.
Place potatoes, onion and garlic in slow cooker. Add broth and wine. Top with chicken pieces; pour pan juices from skillet over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3-1/2 hours or until chicken is tender and potatoes are tender.
Transfer chicken and vegetables to serving plates; top with juices from slow cooker. sprinkle with parsley. Serve with lemon wedges.