Heat the olive oil in a medium skillet.
Add the chicken and brown it on both sides. Transfer to the chicken to the slow cooker.
Add the salt, onion and garlic and saute for 5 minutes then transfer to the slow cooker.
Pour the wine and brandy into the skillet, bring it to a rolling boil, and let it reduce by half, about 10 minutes.
While the wine is reducing, add the oregano, thyme, bay leaf, and marinara sauce to the slow cooker and set it for 6-7 hours on low or 2-3 hours on high. Then add the wine and stir it in.
When the initial cooking is done, add the kalamata olives, chopped bell peppers, and anchovy paste.
Stir to combine and set the slow cooker to high for 30 minutes. Serve with cooked pasta.