Bone-in chicken thighs and drumsticks get seared skin-side down until deeply golden, then slow-cooked low and easy in a rich tomato sauce loaded with sweet bell peppers, softened onion, and plenty of garlic. Kalamata olives and capers scattered over the top bring a briny, savory punch that balances the bright crushed tomatoes and warm oregano and thyme. Hours in the slow cooker means the meat turns fork-tender and practically falls off the bone, soaking up every bit of that garlicky, herby sauce. A sprinkle of fresh parsley at the end keeps it looking as good as it tastes. This one's a genuinely solid pick for a Whole30 dinner rotation ā hearty, saucy, and satisfying without any fuss. Serve it straight from the pot with the sauce spooned generously over each piece for a cozy, low-effort weeknight meal.
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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 4ā5 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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