This slow cooker classic is pure comfort food, with bone-in chicken thighs and drumsticks seared until deeply golden before they braise low and slow in a rich, garlicky tomato sauce. Sweet peppers and onion melt into the sauce as it simmers, while a splash of white wine, briny Kalamata olives, and capers keep every bite bold and savory. The slow cooker does the heavy lifting here, coaxing the meat until it's fall-off-the-bone tender and fully infused with all that oregano-and-thyme-scented sauce. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's a hearty, sauce-forward dinner that works beautifully for a gluten free table, and it's the kind of low-effort, high-reward meal you'll want in regular rotation.
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Pat the chicken pieces 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 pieces skin-side down in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 4–5 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer to the slow cooker insert.
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