Chicken with Vegetable Ragout and Polenta

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  • Level: Easy
  • Total: 5 hr 6 min
  • Prep: 6 min
  • Cook: 5 hr
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Serve hot with Parmesan.