Slow Cooker Chicken with Roasted Peppers, Chickpeas and Saffron

Instructions

1. 1

   1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the onion and cook for 4 minutes until softened. Stir in the garlic, sweet paprika, cumin, and saffron threads, and cook for 30 seconds more to release their aroma.

2. 2

   2. Transfer the onion and spice mixture to the slow cooker. Add the crushed tomatoes, chicken broth, bay leaf, salt, and black pepper. Stir well.

3. 3

   3. Pat the chicken thighs dry with paper towels. In the same skillet, add the remaining 1 tablespoon olive oil and brown the chicken for 2 minutes per side. It does not need to cook through. Place the chicken in the slow cooker.

4. 4

   4. Add the cooked chickpeas and roasted red peppers around and over the chicken. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is very tender and reaches a safe internal temperature of 165°F / 74°C.

5. 5

   5. Uncover, remove the bay leaf, and add the green olives, lemon zest, and lemon juice. Stir gently to combine without breaking up the chickpeas too much. Cook 10 minutes more on HIGH so the flavors come together.

6. 6

   6. Taste and adjust salt and black pepper if needed. Serve hot with the fresh parsley sprinkled over the top.