Slow Cooker Chicken,Mushroom,and Tomato Stew with Polenta

11:12:00 AM

Slow cooker chicken,mushroom, and tomato stew with polenta. Cubed chicken breasts with vegetables cooked in slow cooker and served over cooked polenta.Cooking polenta in the microwave is easy and fast,but it can also made in slow cooker.

Makes 4 servings

slow cooker chicken,mushroom,and tomato stew with polenta

1 pound (480 g) boneless and skinless chicken breast,cubed
2 cans (14 1/2 oz (435 ml) each) Italian plum tomatoes,undrained and coarsely chopped
8 oz (240 ml) can tomato sauce
2 tablespoons tomato paste
8 oz (240 g) mushrooms,sliced
1/2 cup sliced zucchini
1/2 cup chopped onion
2 cloves garlic,peeled and minced
1 teaspoon granulated sugar
1 teaspoon dried basil
1 teaspoon dried thyme
salt and freshly ground black pepper
microwave polenta (see recipe below)

Cooking Method:
  1. In a slow cooker,combine all ingredients,except seasoning and polenta.
  2. Mix well.
  3. Cover slow cooker and cook on high-heat setting for 4-5 hours.
  4. Season to taste with salt and black pepper.
  5. Transfer to serving platter.
  6. Serve over cooked polenta. 
Microwave Polenta:
1 1/3 cups yellow cornmeal
1/2 teaspoon salt
3 cups (750 ml) water
1 cup (250 ml) reduced-fat milk
1 medium yellow onion,peeled and diced
Cooking Method:
  1. In  2 1/2 quart (2  1/2 L) glass casserole,combine all ingredients.
  2. Cook uncovered for 8-9 minutes,stirring halfway through cooking time.
  3. Whisk until smooth,cover and cook for a further 6-7 minutes.
  4. Remove from microwave,whisk well and set aside,covered,for 3-4 minutes.

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