Slow-Cooker Chicken & Tomato Ragout over Polenta

Slow-Cooker Chicken & Tomato Ragout over Polenta

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From: Everyday Slow Cooker

Cooking the polenta in chicken stock infuses it with robust savoriness, and melting the Parmesan cheese into the polenta further adds a salty, nutty quality. It's the perfect balance to the acidic, tomato-forward sauce. And while this slow-cooker chicken dish is fancy enough to serve to guests at a dinner party, the use of presliced mushrooms and quick-cooking polenta keeps the hands-on time to a minimum. Garnish with fresh oregano and basil leaves, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons olive oil
  • 1 (8 ounce) package sliced fresh cremini mushrooms
  • 1 cup chopped celery (from 2 celery stalks)
  • 1 cup chopped yellow onions (from 1 large onion)
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon minced garlic (from 3 garlic cloves)
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cooking spray
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 8 bone-in, skinless chicken thighs (about 2¾ pounds)
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 1½ cups uncooked quick-cooking polenta
  • 4 ounces Parmesan cheese, grated (about 1 cup)


  • Prep

  • Ready In

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the mushrooms, celery, and onions to the skillet; cook, stirring often, until the liquid evaporates and the vegetables are tender-crisp, about 6 minutes. Stir in the oregano, basil, garlic, and ¼ teaspoon each of the salt and pepper. Transfer the mushroom mixture to a 5- to 6-quart slow cooker coated with cooking spray. (Do not wipe the skillet clean.) Stir the tomatoes into the mushroom mixture in the slow cooker.
  2. Heat the remaining 2 tablespoons oil in the skillet over medium-high. Sprinkle the chicken with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Add the chicken to the skillet; cook, turning once, until browned, about 3 minutes per side. Place the chicken on top of the vegetable mixture in the slow cooker. Cover and cook on LOW until a thermometer inserted into the thickest portion of the chicken reads 165°F, 3 hours and 30 minutes to 4 hours.
  3. Bring the stock and water to a boil in a large saucepan over high. Whisk in the polenta; reduce the heat to medium-low, and cook, whisking often, until the liquid is absorbed, 5 to 6 minutes. Whisk in ½ cup of the cheese. Divide the polenta evenly among 8 shallow bowls; top evenly with the chicken, vegetable mixture, and remaining ½ cup cheese.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 446 calories; 20 g fat(6 g sat); 4 g fiber; 24 g carbohydrates; 40 g protein; 3 g sugars; 0 g added sugars; 625 mg sodium;
  • Carbohydrate Servings:

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