Slow Cooker Chicken Cacciatore with Polenta Cakes

Name: Slow Cooker Chicken Cacciatore with Polenta Cakes
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Italian
Ingredients: 1.5 lbs of Boneless, Skinless Chicken Thighs; 1 tablespoon olive oil; salt and pepper to taste; 30 ounces of canned diced tomatoes; 1/4 cup white wine (a dry wine like Chardonnay or Sauvignon Blanc); 3 tablespoon of tomato paste; 3 teaspoon of Italian Seasoning; 1 teaspoon salt; freshly cracked pepper; 2 garlic cloves, minced; 1 cup yellow onions, sliced into half moons; 1 cup red bell peppers, sliced into thin strips; 1 cup green bell peppers, sliced into thin stripes; 1/2 cup Kalamata olives, sliced in half lengthwise; 1 tablespoon cornstarch + 1 tablespoon cold water; 1 tablespoon butter; 1/2 cup fresh Italian parsley, chopped; 1 roll of cooked, packaged polenta; 1 tablespoon parmesan cheese, freshly grated; 1 Tbsp, fresh rosemary, chopped

16 steps

Prep:20minCook:5h

A delicious slow cooker chicken cacciatore that makes for a wonderfully easy meal for entertaining or for a hearty Sunday night super!

Updated at: Tue, 06 Feb 2024 12:26:09 GMT

Ingredients

4 servings

Instructions

Step 1

Season chicken thighs on both sides with salt and pepper to taste.

Step 2

Heat olive oil in a non-stick pan over medium-high heat.

Step 3

Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.

Step 4

In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.

Step 5

Add the chicken, and submerge it in the sauce.

Step 6

Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.

Step 7

Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.

Step 8

Once the cooking is done, add the olives, and stir to combine.

Step 9

Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.

Step 10

Add the butter and whisk to combine. Set the slow cooker on low or warm.

Step 11

For the polenta, remove the roll from its packaging. And pat dry.

Step 12

Then slice the roll into 3/4" slices. You should get about 8-9 slices.

Step 13

Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.

Step 14

Cook on the other side for a few minutes until warmed through.

Step 15

Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.

Step 16

To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parlsley.

View on entertainingwithbeth.com

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