Bone-in chicken thighs sear to deep golden crispiness before settling into a low-and-slow simmer with sweet peppers, onion, and garlic. The sauce builds itself right in the pot ā diced tomatoes, a spoonful of tomato paste, and a good hit of oregano, basil, and thyme ā until it turns thick and deeply savory. Briny Kalamata olives and capers get scattered in near the end, adding little bursts of salt and tang that cut through the richness of the dark meat. By the time it's done, the chicken is fall-off-the-bone tender and practically swimming in a sauce worth spooning over every bite. It's an easy hands-off dinner that fits neatly into a Whole30 kitchen, and the leftovers hold up beautifully for lunch the next day. Finish with a scatter of fresh parsley for a little brightness and you've got a genuinely craveable, compliant weeknight meal.
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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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