Pour the wine and vinegar into a slow cooker.
Heat the olive oil in a large skillet over medium-high heat; add chicken and cook until browned on the outside (you’re not cooking it all the way through).
Place browned chicken in slow cooker and sprinkle with minced garlic, crushed red pepper flakes, Italian seasoning and black pepper.
To the same skillet, add the mushrooms and sauté until liquid has evaporated; arrange them over the chicken in the slow cooker and top with diced shallot.
Cover and cook on LOW for 7 to 9 hours. Preheat oven broiler. Remove chicken from slow cooker and transfer to a broiler pan; top with tomatoes and bread crumbs and broil for 1 minute.