Gluten Free Slow Cooker Italian Chicken
Bone-in, skin-on chicken thighs slow-braised in a rich tomato sauce with bell peppers, Kalamata olives, capers, and garlic — this is the kind of deeply satisfying weeknight dinner that tastes like it took all day, because it basically did (hands-off, though). The sear before the slow cooker is the secret move here: that golden, crackling skin adds a layer of flavor that makes the finished dish feel genuinely restaurant-worthy. Everything that goes into the pot is naturally free of gluten, so there's no need to swap ingredients or second-guess labels — just straightforward, whole-food cooking. The tomato paste, diced tomatoes, and chicken broth build a sauce that's bold and slightly briny from the olives and capers, with just enough heat from the red pepper flakes to keep things interesting. It serves four generously, and the sauce is so good you'll want something to soak it up — polenta, rice, or gluten-free crusty bread all work beautifully. A scatter of fresh parsley at the end brightens the whole plate and makes it look as good as it smells.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ cup chicken broth
- 2 tbsp tomato paste
- ½ cup pitted kalamata olives, halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 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 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.
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