Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Meredith Butcher
Source: EatingWell Magazine, January/February 2019

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Recipe Summary test

active:
25 mins
total:
8 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 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.

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  • 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 1/4 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.

Tips

Equipment: 6-qt. slow cooker

Nutrition Facts

448 calories; protein 38.3g; carbohydrates 38.5g; dietary fiber 5.4g; sugars 7.3g; fat 13.8g; saturated fat 3.6g; cholesterol 174.9mg; vitamin a iu 1802.4IU; vitamin c 69.8mg; folate 49.5mcg; calcium 89.2mg; iron 2.8mg; magnesium 52mg; potassium 708.2mg; sodium 665.6mg.
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