Bone-in chicken thighs sear until deep golden, then simmer low and slow in a rich tomato sauce built from garlic, onion, and warming spices like turmeric, ginger, and smoked paprika. A touch of honey and apple cider vinegar balances the tang of the tomatoes, while coconut aminos add a savory depth that ties the whole sauce together. Hours in the slow cooker break the meat down until it shreds effortlessly with two forks, soaking up every bit of that spiced, slightly sweet sauce. A fresh scatter of parsley at the end brightens the finished dish and adds a pop of color. Built around olive oil, tomatoes, garlic, and lean shredded chicken, this one lines up naturally with a Mediterranean way of eating. It's an easy hands-off dinner that still tastes deeply developed, perfect piled over grains or greens for a satisfying, wholesome meal.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper. Heat the olive oil in a large 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. Transfer to the slow cooker insert, skin-side up.
In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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