Recipe courtesy of Sandra Lee
Chicken with Vegetable Ragout and Polenta
Total:
5 hr 6 min
Active:
6 min
Yield:
6 servings
Level:
Easy
Total:
5 hr 6 min
Active:
6 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.

In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.

Serve hot with Parmesan.

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