Slow-Cooker Chicken & Tomato Ragout over Polenta
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.Advertisement
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.