Spray a 6 quart slow cooker with cooking spray and set aside.
Heat the olive oil in a large heavy bottomed dutch oven over medium heat. Add the carrots, zucchini, onion, salt and pepper. Cook until the vegetables are tender, about 5 to 7 minutes.
Add in the ground turkey, breaking it up. Cook until it begins to brown, about 5 to 7 minutes. Drain any excess liquid and then return the pot back to the heat.
Add in the garlic, oregano, thyme, and red pepper flakes. Cook until they are fragrant, about 1 minute.
Add the wine, and bring the liquid to a simmer. Cook for 10 minutes, stirring occasionally.
Transfer the mixture to a slow cooker. Stir in the crushed tomatoes and the sugar. Cook on low for 6 hours.
At the end of cooking, stir in the half and half. Serve over noodles and enjoy!