Recipe courtesy of Sandra Lee
Save Recipe Print
Chicken with Vegetable Ragout and Polenta
Total:
5 hr 6 min
Prep:
6 min
Cook:
5 hr
Yield:
6 servings
Level:
Easy
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Deviled Chicken Thighs

Recipe courtesy of Food Network Kitchen

Chicken Paprikash

Recipe courtesy of Food Network Kitchen

Raspberry-Chicken Salad

Recipe courtesy of Robin Miller

Spiced Chicken with Apples

Recipe courtesy of Food Network Kitchen

Chicken Cacciatore Subs

Recipe courtesy of Rachael Ray

Thai Chicken Salad

Recipe courtesy of Robert "Chef Bobo" Surles

Andouille and Chicken Jambalaya

Recipe courtesy of Food Network Kitchen

White Chicken Chili

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories