Chicken with Vegetable Ragout and Polenta

Total Time:
5 hr 6 min
Prep:
6 min
Cook:
5 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
  • 6 boneless, skinless chicken breasts, rinsed and patted dry
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons Italian seasoning (recommended: McCormick)
  • 1 (14-ounce) jar pasta sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed garlic
  • 1/4 cup dry sherry
  • 1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
  • Grated Parmesan, for garnish
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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    This recipe is featured in:

    Fall Weeknight Dinners