Healthy Low-Calorie Recipes Low-Calorie Seasonal Recipes Low-Calorie Spring Recipes Low-Calorie Spring Slow-Cooker Recipes Slow-Cooker Chicken Cacciatore with Polenta 4.4 (9) 8 Reviews 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. By Meredith Butcher Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8 Yield: 8 servings Nutrition Profile: Egg Free Healthy Aging Healthy Immunity Low Added Sugars Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts 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 1 ⅓ cups uncooked instant polenta ¼ cup grated Parmesan cheese ¼ cup torn fresh basil Directions 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. 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 Rate it Print Nutrition Facts (per serving) 448 Calories 14g Fat 39g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 448 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 5g 19% Total Sugars 7g Protein 38g 77% Total Fat 14g 18% Saturated Fat 4g 18% Cholesterol 175mg 58% Vitamin A 1802IU 36% Vitamin C 70mg 78% Folate 50mcg 12% Sodium 666mg 29% Calcium 89mg 7% Iron 3mg 16% Magnesium 52mg 12% Potassium 708mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved