Bone-in chicken thighs sear to deep golden crispness before settling into the slow cooker with sweet peppers, onion, and garlic. The sauce builds from diced tomatoes, tomato paste, and chicken broth, layered with oregano, basil, and thyme, then finished with briny Kalamata olives and capers for a punch of savory depth. Hours on low heat turn the thighs fall-apart tender, with skin that stays intact and a sauce that reduces into something rich enough to spoon generously over every piece. A scattering of fresh parsley at the end brightens the whole pot right before serving. This one's a genuinely solid pick for a gluten free dinner rotation ā hearty, saucy, and built for busy weeknights where the slow cooker does most of the work.
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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 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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