Chicken with Vegetable Ragout and Polenta
- Total:
- 5 hr 6 min
- Prep:
- 6 min
- Cook:
- 5 hr
- 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.
More from:
Fall Weeknight Dinners
Get the Recipe
Whole Roasted Stuffed Cauliflower
Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.
Get the Recipe
Now Playing
Mint Julep Cupcakes 01:29
These boozy, minty cupcakes are the perfect way to celebrate Derby Day.
Get the Recipe
Now Playing
Asparagus Fettuccine Carbonara 00:51
Asparagus lends a bright dimension to this fast and easy weeknight classic.
Get the Recipe
Now Playing
Now Playing
Ina's Parmesan Chicken 04:10
Ina tops her hot, crispy Parmesan Chicken with a fresh green salad.
Now Playing
Snowy Pink Coconut Bundt Cake 01:02
Show off your love of Snowball snack cakes with this decadent dessert.
Get the Recipe
Now Playing
Take a Tour of the Food Network Fantasy Kitchen 01:37
Take tour of Food Network Fantasy Kitchen with designer Shea McGee.
IDEAS YOU'LL LOVE
