Cut the chicken into 1½" cubes. Cut the sausage into similarly-sized pieces.
In a skillet, heat the olive oil over medium-high heat until it shimmers. Working in batches, brown the chicken and sausage in the olive oil. Transfer to a crockpot as they are finished.
Pour the wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan, then add to crockpot.
Add the artichoke hearts, the onion, the peppers and the mushrooms to the crockpot. Add the herbs, and salt and pepper to taste. Add the chicken broth. Cover tightly and cook on low 8-10 hrs or high 3-4 hours.