slow cooker chicken cacciatore with polenta

Chicken

Slow Cooker Chicken Cacciatore with Polenta

This rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner. Not a fan of polenta? Try this healthy chicken dinner over pasta instead.

Ingredients

2 teaspoons extra-virgin olive oil
2 cups chopped red bell peppers
2 cups chopped yellow onion
8 ounces cremini mushrooms, halved
½ teaspoon kosher salt, divided
3 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons minced garlic
¼ cup chopped fresh oregano
½ teaspoon crushed red pepper
½ cup red wine
4 pounds bone-in, skinless chicken thighs, trimmed
1 (28 ounce) can fire-roasted diced tomatoes
1 cup unsalted chicken broth
¼ cup drained capers
¼ cup pitted kalamata olives
3 cups water
1 ⅓ cups uncooked instant polenta
¼ cup grated parmesan cheese
¼ cup torn fresh basil

Directions

Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and 1/4 teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining 1/4 teaspoon salt. Cover to keep warm.
Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.