Ingredients:

  • 1 medium Yellow Onion, finely diced (approx. 150g)
  • 4 cloves Garlic, minced (approx. 20g)
  • 2 Tbsp Extra Virgin Olive Oil (30ml)
  • 1 cup Chicken Stock, low sodium (240ml)
  • 1/2 cup Kalamata Olives, pitted and roughly chopped (approx. 75g)
  • 1/2 cup Green Olives (Picholine or Manzanilla), pitted and roughly chopped (approx. 75g)
  • 5 lbs Boneless, Skinless Chicken Thighs (approx. 1.15 kg)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • Zest of 1 Large Lemon
  • Juice of 1 Large Lemon (approx. 45-60ml)
  • 1/4 cup Fresh Parsley, chopped (for garnishing)

Instructions:

  1. Sauté Aromatics (Optional, but recommended): If time permits, heat olive oil in a skillet over medium heat. Sauté the diced onion until softened (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer the contents of the skillet to the bottom of the slow cooker.
  2. Season the Chicken: In a bowl, toss the chicken thighs with oregano, thyme, smoked paprika, salt, and pepper until evenly coated.
  3. Layer the Crockpot: Place the seasoned chicken thighs on top of the onions and garlic (or directly on the bottom if skipping the sauté step).
  4. Add Liquid and Olives: Pour the chicken stock over the chicken. Scatter both the Kalamata and Green Olives around the chicken pieces.
  5. Set to Cook: Cover the slow cooker and cook on LOW for 6.5 to 7 hours or on HIGH for 3 to 3.5 hours. The chicken should be fall-apart tender.
  6. Shred the Chicken: Once cooked, use tongs or two forks to remove the chicken thighs from the slow cooker and place them on a separate plate or cutting board. Shred the chicken coarsely.
  7. Reduce Liquid (If needed): If the cooking liquid seems too thin, switch the slow cooker to HIGH, remove the lid, and let it bubble for 15-20 minutes to slightly reduce, or thicken with 1 tsp of cornflour mixed with 2 tsp cold water (a slurry).
  8. Return and Finish: Return the shredded chicken to the sauce in the slow cooker. Stir well to coat.
  9. Add Freshness: Stir in the fresh lemon zest and lemon juice. Taste the sauce and adjust seasoning (salt/pepper) if necessary.
  10. Garnish and Serve: Ladle the chicken and sauce into serving bowls. Garnish generously with the fresh chopped parsley.