Italian Chicken Cacciatore over Creamy Polenta
Equipment
- Slow Cooker
- Saucepan
- Cutting Board
- Knife
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 8 ounces cremini mushrooms, quartered
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth, divided
- 1 cup cornmeal
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Add the sliced onion, red bell pepper, mushrooms, and minced garlic on top.
- Pour the crushed tomatoes over the vegetables and chicken. Sprinkle the oregano, basil, salt, and black pepper across the surface. Stir lightly to distribute the seasonings.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is very tender.
- About 30 minutes before serving, bring 3 cups of the chicken broth to a boil in a saucepan. Slowly whisk in the cornmeal.
- Lower the heat and cook the polenta, stirring frequently, for about 20 minutes until it thickens. Add the remaining broth a little at a time if it becomes too stiff.
- Remove the polenta from the heat and stir in the butter and Parmesan cheese until smooth. Taste and adjust salt if needed.
- Spoon the polenta into bowls and top with the chicken and sauce. Scatter chopped parsley over each serving if using.
Notes
Stir a little extra broth into the polenta right before serving if it thickens while sitting. Chicken thighs stay moist during the long cook, but you can swap in breasts if preferred and check them a bit earlier. Leftovers keep well in the fridge for three days and reheat gently with a splash of broth to loosen both the sauce and polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan, Cutting Board, Knife
Cuisine: Italian
Equipment: Slow Cooker, Saucepan, Cutting Board, Knife