Slow-Cooker Chicken Cacciatore with Polenta

Ingredients

• 2 tsp extra-virgin olive oil
• 2 cup chopped red bell peppers
• 2 cup chopped yellow onion
• 8 oz cremini mushrooms, halved
• 1/2 tsp kosher salt, divided
• 3 tbsp all-purpose flour
• 1 tbsp tomato paste
• 3 tbsp minced garlic
• 1/4 cup chopped fresh oregano
• 1/2 tsp crushed red pepper
• 1/2 cup red wine
• 4 lb bone-in, skinless chicken thighs, trimmed
• 1 (28 ounce) can fire-roasted diced tomatoes
• 1 cup unsalted chicken broth
• 1/4 cup drained capers
• 1/4 cup pitted Kalamata olives
• 3 cup water
• 1 1/3 cup uncooked instant polenta
• 1/4 cup grated Parmesan cheese
• 1/4 cup torn fresh basil

Instructions

1. 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.
2. Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
3. 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.
4. 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.