Coat chicken thighs with flour.

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.

Add chopped green bell pepper, onion, celery, and minced garlic to the skillet.

Cook for about 5 minutes, or until the vegetables are tender.

Transfer the cooked vegetables to your slow cooker.

Heat the remaining 1 teaspoon of canola oil in the same skillet over medium-high heat.

Add the floured chicken thighs to the skillet and cook for 5 minutes per side, or until browned.

Place the browned chicken thighs in the slow cooker on top of the vegetables.

Pour chicken broth into the skillet.

Bring the broth to a quick boil over medium-high heat, scraping up any brown bits from the bottom of the skillet.

Pour the broth mixture into the slow cooker.

Add crushed tomatoes, golden raisins, curry powder, salt, paprika, and white pepper to the slow cooker.

Cover the slow cooker and cook on low heat for 3 hours.

Serve the chicken and sauce over rice.

Garnish with fresh chopped parsley.