Sprinkle chicken pieces with 1/4 teaspoon of the salt and the black pepper. Place chicken in a 3-1/2- or 4-quart slow cooker. Top with beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl combine tomatoes, white wine, tomato paste, and remaining 1/2 teaspoon salt; pour over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.