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No-Brown Chicken Cacciatore
Melissa Hart

No-Brown Chicken Cacciatore

Chicken thighs, peppers and mushrooms cook directly in a thick tomato sauce that tastes like cacciatore without the sauté pan. Draining the tomatoes and using only a small amount of broth keep the sauce from becoming thin. The vegetables soften completely, as they should in this long braise.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 pounds bone-in skinless chicken thighs
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 12 ounces cremini mushrooms sliced
  • 1 medium onion sliced
  • 1 can crushed tomatoes 28 ounces
  • 1/2 cup low-sodium chicken broth
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put the cold chicken thighs in a 6-quart slow cooker and arrange the peppers, mushrooms and onion around them.
  2. Stir together crushed tomatoes, broth, garlic, oregano, basil, salt and pepper.
  3. Pour the sauce over the chicken and vegetables.
  4. Cover and cook on low for 6 1/2 to 7 hours without lifting the lid, until chicken reaches 165°F and is tender.
  5. At dinner, skim any surface fat and serve the chicken with the vegetables and tomato sauce.