Chicken with Vegetable Ragout and Polenta

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

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

  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.

Buffalo Chicken Dip

Italian Baked Chicken and Pastina

Panko Crusted Chicken Sandwich with Four Chile Aioli

Chicken Enchiladas

Chicken Hash

Chicken Po'Boy

Chicken Tarragon

BBQ Chicken Quesadillas

🤤 More Drool-Worthy Recipes