Name: Slow-Cooker Chicken Cacciatore with Polenta
Total time: 8 h 25 min
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

Step 1

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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Step 2

Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
Step 3

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.
Step 4

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

Serving Size: 1 1/2 cups chicken with sauce and 1/2 cup polenta

Per Serving:

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.

Exchanges:

4 1/2 lean protein, 2 1/2 vegetable, 1 1/2 starch, 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts