Eosinophilic Esophagitis Friendly Crockpot Mediterranean Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 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
- 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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