 | We didn't get to enjoy this meal the night is was planned for. I had just loaded up the crockpot and not 30 minutes later, got a 5 pm showing request for our house (which is currently for sale.) So we headed out for dinner, Pappasitos, Miss F's choice, and I transferred the fully cooked meal to the refrigerator. Luckily, it was completely delicious a day later. The bell peppers get so tender and sweet, which is perfect over the rich polenta. I still cannot convince Miss F to try more than the tiniest bite of polenta, but she inhaled this chicken. The recipe was heavily adapted from Budget Bytes. |
2 bell peppers, seeded and sliced
½ onion, sliced
1 pound boneless skinless chicken thighs
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
1 can (14.5 ounces) crushed tomatoes
1 teaspoon brown sugar
Lay half of the bell peppers and onions in the bottom of the crockpot and place the chicken on top. Sprinkle the chicken with the basil, oregano, salt and pepper. Cover the chicken with the remaining bell peppers and onions, then pour the crushed tomatoes and brown sugar over top. Place the lid on the crockpot and cook on high for 4 hours or low for 8 hours. Use tongs to shred the chicken and toss well with the sauce. Serve over pasta, rice or polenta.
Parmesan Polenta
2 cups water
2 cups milk
1 ½ teaspoons salt
1 cup polenta
2 tablespoons butter
½ teaspoon pepper
1/3 cup grated Parmesan cheese
Make the polenta about 30 minutes before ready to serve. In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese.
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