Bone-in, skin-on chicken thighs get a hard sear until the skin turns deep golden, then settle into the slow cooker with sweet bell peppers, sliced onion, and plenty of garlic. A rich tomato braise—built from diced tomatoes, tomato paste, and a splash of broth—simmers low and slow with briny Kalamata olives, capers, oregano, and a pinch of red pepper flakes until the meat falls right off the bone. The result is a deeply savory, saucy chicken dinner with big Mediterranean flavor and almost no hands-on effort once it's in the pot. A scatter of fresh parsley at the end brightens every bite. This one is a genuinely solid pick for a Whole30 kitchen, built entirely from whole ingredients you'd already want on your plate. Serve it straight from the crock with the sauce spooned generously over the top.
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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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