Paleo Crockpot Italian Chicken
Slow-cooked chicken that falls off the bone in a rich, herb-laced tomato sauce is the kind of meal that makes your whole kitchen smell incredible — and this one delivers exactly that. Bone-in, skin-on thighs get a proper sear first, building deep golden color and flavor before they ever hit the slow cooker, so the end result tastes anything but lazy. Sliced bell peppers, onion, and garlic soften into the sauce alongside diced tomatoes, tomato paste, and a generous blend of oregano, basil, and thyme, creating a braise that's bold and deeply savory. Kalamata olives and capers stirred in at the end add a briny, Mediterranean punch that takes the whole dish to another level. Every ingredient here is whole and unprocessed — no grains, no dairy, no legumes, nothing that doesn't belong — so it fits cleanly into a grain-free, ancestral-style way of eating without any substitutions or workarounds. It makes four generous servings, and the sauce is so good you'll want something to soak it up, whether that's cauliflower rice, roasted sweet potato, or just a spoon.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp kosher salt
- ½ 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
- ½ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ⅓ 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 5–6 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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