Recipe courtesy of Sandra Lee

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



  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.