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Slow-Cooker Chicken Cacciatore with Polenta

  • 25 m
  • 8 h 25 m
Meredith Butcher
“This rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner. Not a fan of polenta? Try this healthy chicken dinner over pasta instead.”

Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 2 cups chopped red bell peppers
    • 2 cups chopped yellow onion
    • 8 ounces cremini mushrooms, halved
    • ½ teaspoon kosher salt, divided
    • 3 tablespoons all-purpose flour
    • 1 tablespoon tomato paste
    • 3 tablespoons minced garlic
    • ¼ cup chopped fresh oregano
    • ½ teaspoon crushed red pepper
    • ½ cup red wine
    • 4 pounds bone-in, skinless chicken thighs, trimmed
    • 1 (28 ounce) can fire-roasted diced tomatoes
    • 1 cup unsalted chicken broth
    • ¼ cup drained capers
    • ¼ cup pitted Kalamata olives
    • 3 cups water
    • 1⅓ cups uncooked instant polenta
    • ¼ cup grated Parmesan cheese
    • ¼ cup torn fresh basil

Directions

  • 1 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.
  • 2 Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
  • 3 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.
  • 4 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.
  • Equipment: 6-qt. slow cooker
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