Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
Add the chicken and sauté another 1-2 minutes until lightly colored. Chicken into the slow cooker.
Add the carrots, peppers, onions and garlic to the pan, pour in 1/2 cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat and put into slow cooker with chicken and sausage. Stir in the beans and undrained tomatoes.
In a separate bowl combine the rest of the chicken broth, white wine, thyme and red pepper. Pour into the slow cooker.
Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.
Just before serving, stir in fresh parsley and spinach.
Serve with some crusty gluten free bread and a green salad.