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.
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