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Candida diets often limit peas early on because they are high in starch. This recipe works out to only about 2 1/2 tablespoons of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.

Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer to the slow cooker insert.
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