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. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1/4 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.

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  • Heat the remaining 2 tablespoons oil in the skillet over medium-high. Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/4 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 degrees F, 3 hours and 30 minutes to 4 hours.

  • 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 1/2 cup of the cheese. Divide the polenta evenly among 8 shallow bowls; top evenly with the chicken, vegetable mixture, and remaining 1/2 cup cheese.

Nutrition Facts

446 calories; 20 g total fat; 6 g saturated fat; 625 mg sodium. 24 g carbohydrates; 4 g fiber; 3 g sugar; 40 g protein;