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Italian Crockpot Chicken Cacciatore with Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Cutting Board

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 yellow onion, sliced
  • 2 bell peppers, sliced
  • 8 ounces mushrooms, sliced
  • 1 (28-ounce) can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup polenta
  • 4 cups water
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the sliced onion, bell peppers, and mushrooms on top.
  • Pour the crushed tomatoes over the vegetables. Add the minced garlic, oregano, basil, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and pulls apart easily.
  • About 30 minutes before serving, bring the water to a boil in a saucepan. Whisk in the polenta and reduce heat to low.
  • Cook the polenta for 20 to 25 minutes, stirring often, until thick and creamy. Stir in the butter until melted.
  • Shred the chicken lightly in the slow cooker and stir the sauce. Spoon the chicken mixture over bowls of polenta and top with Parmesan.

Notes

Stir the polenta frequently near the end of cooking to keep it smooth and prevent lumps from forming. If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat well on the stove with a splash of water to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan, Cutting Board