Bone-in chicken thighs go low and slow in a rustic tomato sauce loaded with sweet peppers, onion, and garlic, finished with briny Kalamata olives and capers for that classic coastal Italian punch. A quick sear before the slow cooker takes over gives the skin real color and depth, so by the time it's done the meat is fall-off-the-bone tender and the sauce has thickened into something worth spooning generously over every plate. Olive oil, plenty of vegetables, herbs like oregano, basil, and thyme, and good briny olives are exactly the kind of everyday building blocks this style of eating is built around. It's an easy hands-off dinner that still tastes like it simmered on a stovetop all day, and it's a genuinely solid pick for anyone eating the Mediterranean way. Scatter on fresh parsley right before serving for a little brightness against the rich, savory sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)