Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and ¼ teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining ¼ teaspoon salt. Cover to keep warm.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
Serving size: 1½ cups chicken with sauce and ½ cup polenta
448 calories;14 g fat(4 g sat); 5 g fiber; 39 g carbohydrates; 38 g protein; 49 mcg folate; 175 mg cholesterol; 7 g sugars; 0 g added sugars; 1,802 IU vitamin A; 70 mg vitamin C; 89 mg calcium; 3 mg iron; 666 mg sodium; 708 mg potassium
Vitamin C (117% daily value), Vitamin A (36% dv)
Carbohydrate Servings: 2½
Exchanges: 4½ lean protein, 2½ vegetable, 1½ starch, ½ fat
Added it to our regular dinner rotation!
Could boneless thighs be used? If so, would you just decrease cook time?
January 27, 2019
Just wondering if this could be adapted to an instant pot?
January 24, 2019
This was very good for slow cooker meal. I got it ready the night before and my chicken was frozen so had to keep the skin on. Also I didn’t want veggies over cooked so I put all veggies in slow cooker. It came out great