This Mediterranean-inspired dish is for the dedicated Kalamata olive–lovers out there. You can enjoy a generous amount of these briny, buttery-textured fruits, guilt-free, in every serving. As you might guess, they are rich in the same monounsaturated healthy fat found in olive oil. Eat up!
Serves 4
Prep: 20 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 20 minutes
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon black pepper
8 chicken legs, skin removed (see Tip)
2 medium white onions, roughly chopped
2 cans (14 ounces each) Whole30-compliant whole artichoke hearts, drained and halved
1½ cups pitted Whole30-compliant Kalamata olives
1 lemon, cut into wedges
3 sprigs fresh thyme, plus additional leaves for garnish
In a small bowl, combine the garlic powder, salt, and pepper. Rub the chicken with the seasoning. Place the onions, artichoke hearts, and olives in a 6-quart slow cooker. Add the chicken. Top with lemon wedges and thyme sprigs.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours. Remove and discard the lemon wedges and thyme. Serve the chicken with the artichokes, onions, and olives. Sprinkle with additional thyme.
Tip To remove the skin from chicken pieces, use a paper towel to grip the skin and pull it away from the flesh. For drumsticks, start at the meaty end and pull toward the bony end. Then use kitchen shears to cut the skin at the joint.