I often use my crockpot/slow cooker for making stock. I usually heat the bones and water on a pot on the stove to just under a boil, then transfer them to the crockpot. This way there is not time lost waiting for the crockpot to heat it all at once from cold. Then about 2-4 hours for chicken stock.
For the time being, I wouldn't add wine, certainly not red wine, to the chicken stock. Just stick to chicken bones, vegetables(onion, celery and carrot) and a few spices (thyme, bay leaf, peppercorns) and water. While the stock is cooking for about an hour, remove a little and taste it. Add some salt to the little you removed and taste that. After an hour or so, remove a little and taste it. Then salt it and taste that. Keep the stock cooking until you think it's ready. Tasting as it cooks helps you understand what is happening and at what point to stop cooking. A chicken stock made with non roasted bones cooked for no more than an hour will taste much different than the same stock several hours later. Tasting without salt and then with salt helps you understand what the end flavor will be when used in further cooking.
Wine is not added during the making of a basic stock. Stock is a simple extraction of flavor from the bones and vegetables. white wine is added when using chicken stock and red wine is typically added when using beef and veal stock but this is done when the stock is made into something else.
Browning the bones whether chicken, veal or beef depends only on the end use for the stock. For most general purposes, white stock made without roasting the bones is the most versatile. Browning bones adds color and changes the character of the stock so many chefs use white veal stock for its blander flavor when adding body and character to a sauce. White chicken stock is used for soups and adding a background note to various dishes without adding a prominent chicken flavor. Beef stock because of it's strong flavor is typically only useful for any dish where a strong beef flavor is acceptable.
So I would suggest making some simple white chicken stock, tasting as you go. Then make some simple brown chicken stock, tasting as you go. Then move on to veal and beef, always tasting. Keep in mind too that while the bones need a relatively long cooking time, the vegetables do not. So you can cook the bones for a while before adding the vegetables. A little experimenting will serve you well.
Originally Posted by ChrisBristol
I do apologize if these questions are quite basic despite being in the kitchen for 2 years I only have moderate training
Don't apologize for learning. Ever.