This one-pot braise starts with bone-in, skin-on chicken thighs seared until deeply golden, then layered into the slow cooker with sweet onion, red and yellow bell peppers, and plenty of garlic. A rich tomato base built from diced tomatoes, chicken broth, and tomato paste simmers low and slow with briny Kalamata olives, capers, oregano, thyme, and a pinch of red pepper flakes, so the chicken turns fall-off-the-bone tender while the sauce reduces into something deeply savory. It's the kind of dump-and-go dinner that fills the kitchen with Mediterranean flavor while you do literally nothing else. Finished with a scatter of fresh parsley, it spoons beautifully over a bed of greens or roasted vegetables for a satisfying, protein-forward meal. This one's a genuinely solid pick for a Paleo dinner rotation, no fuss required.
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Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
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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