AIP Friendly Crockpot Mediterranean Chicken

Total time6 hr 35 min

Prep time20 min

Cook time15 min

AIP Friendly Crockpot Mediterranean Chicken

Slow-braised chicken that actually fits the autoimmune protocol can feel like a unicorn, but this crockpot braise delivers everything you want — tender, fall-off-the-bone thighs swimming in a bright, herb-scented liquid — without a single nightshade, grain, or dairy ingredient in sight. The chicken gets rubbed with turmeric and ginger before a proper sear in olive oil, which builds that deep golden crust and layers of flavor that slow cooker meals sometimes miss. From there, carrots, artichoke hearts, Kalamata olives, capers, and a full lemon's worth of zest and juice go into the pot alongside bone broth and fresh thyme and rosemary, creating a braising liquid that's tangy, savory, and genuinely complex. Apple cider vinegar adds just enough brightness to balance the richness of the skin-on thighs, and after five to six hours on low, the whole thing is meltingly soft and deeply satisfying. It serves four and comes together with minimal hands-on effort — most of the work is done before you even put the lid on. Finish with a scatter of fresh parsley and a squeeze of lemon, and you have a dinner that feels celebratory without any of the usual ingredient compromises.

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Ingredients

4 servings

For the chicken

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil

For the braise

1 medium yellow onion, thinly sliced
6 cloves garlic, smashed
3 medium carrots, cut into 1-inch pieces
1 can (14 oz) artichoke hearts in water, drained and halved
Chef's tip
Choose canned artichoke hearts in water, not marinated.
½ cup pitted kalamata olives
2 tbsp capers, drained
1 cup bone broth
3 tbsp apple cider vinegar
1 lemon, zested and juiced
4 sprigs fresh thyme
2 sprigs fresh rosemary

For serving

¼ cup fresh parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer (work in two batches if needed to avoid crowding) and sear undisturbed for 4–5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer the seared thighs to the slow cooker insert.

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