Add the turkey thigh to a slow cooker and nestle all the chopped vegetables, onion and garlic around the meat.
Season to taste, sprinkle over the dried herbs and drizzle with the olive oil.
Pour over the vinegar, tomatoes, stock and capers.
Place the lid on the slow cooker and set to high for 6 hours or low for 8 hours, cooking until the meat is tender and falling from the bone.
Remove the turkey thigh from the stew, shred the meat and discard the skin and bones.
Return the shredded meat to the stew and scatter with fresh parsley to serve.