Nickel Allergy Friendly Gluten Free Slow Cooker Italian Chicken

Total time6 hr 15 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Gluten Free Slow Cooker Italian Chicken

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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