Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) (can substitute with chicken broth)
  • 1 (14.5 oz) can (411 g) diced tomatoes, undrained
  • 1/2 cup (80 g) Kalamata olives, pitted and halved
  • 1/4 cup (4 g) fresh oregano, chopped
  • 1/4 cup (4 g) fresh parsley, chopped
  • 2 tbsp lemon juice (30 ml)
  • 1 lemon, sliced into rounds
  • 1 tsp dried thyme (2g)
  • 1/2 tsp red pepper flakes (optional) (1g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. (Optional – Searing): Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken thighs on both sides until lightly browned.
  2. Prepare the Base: Place chopped onion, garlic, and red bell pepper in the bottom of the slow cooker.
  3. Layer the Chicken: Arrange the seared (or unseared) chicken thighs on top of the vegetables in the slow cooker.
  4. Add the Sauce: Pour in the white wine (or chicken broth), diced tomatoes (undrained), Kalamata olives, oregano, parsley, lemon juice, thyme, and red pepper flakes (if using).
  5. Top with Lemon: Arrange lemon slices over the chicken.
  6. Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender. Chicken should reach an internal temperature of 165°F (74°C).
  7. Serve: Shred the chicken slightly with two forks (optional) and serve immediately.