Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 pounds boneless, skinless chicken thighs (approximately 900g)
  • 1 large onion, chopped (approximately 200g)
  • 2 bell peppers (any color), chopped (approximately 300g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can chickpeas, rinsed and drained (425g)
  • 1/2 cup Kalamata olives, pitted and halved (approximately 75g)
  • 1/4 cup chopped fresh parsley (approximately 15g)
  • 1/4 cup chopped fresh oregano (approximately 15g)
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)

Instructions:

  1. Lightly brown chicken thighs in olive oil in a skillet over medium-high heat. This step adds depth of flavour. Don't overcrowd the pan; brown in batches if necessary.
  2. Arrange the chopped onion and bell peppers in the bottom of the slow cooker.
  3. Place the browned chicken thighs on top of the vegetables. Sprinkle with minced garlic, dried oregano, salt, and pepper.
  4. Pour in the diced tomatoes (undrained) and add the rinsed chickpeas and halved Kalamata olives.
  5. Stir in the fresh parsley, fresh oregano, lemon juice, and lemon zest.
  6. 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 and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
  7. If desired, shred the chicken with two forks before serving.
  8. Ladle the chicken and vegetable mixture into bowls and serve hot.