Eosinophilic Esophagitis Friendly Paleo Crockpot Italian Chicken
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Learn more āIngredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 Ā½ lb total)
- 1 tsp kosher salt
- Ā½ 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 oz) diced tomatoes, with juices
- Ā½ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Ā½ tsp dried thyme
- Ā½ tsp red pepper flakes
- ā cup pitted kalamata olives, halved
- 2 tbsp capers, drained
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 5ā6 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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