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Dump-and-Go Chicken Cacciatore
Rachel Kim

Dump-and-Go Chicken Cacciatore

Thighs can simmer directly with tomatoes, peppers and mushrooms without a skillet detour. Draining one can of tomatoes keeps the sauce from becoming soup, and olives go in late so their briny flavor remains. This is built for polenta or pasta made when you get home.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 8 oz cremini mushrooms sliced
  • 1 medium yellow onion sliced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes, drained
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 cup pitted black olives halved

Method
 

  1. Season the chicken thighs with the salt and black pepper and put them in a 6-quart slow cooker.
  2. Add the bell peppers, mushrooms and onion over and around the chicken.
  3. Stir together the crushed tomatoes, drained diced tomatoes, garlic and oregano and pour the mixture over everything.
  4. Cover and cook on low until the chicken is tender, 6 to 6 1/2 hours.
  5. Skim any visible fat and stir in the black olives.
  6. Cook uncovered on high for 10 minutes to settle the sauce before serving.