Slow Cooker Saucy Italian Chicken over Creamy Polenta

For the chicken:

• 1 1/2 lbs. boneless skinless chicken breast fillets
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 1 yellow onion, thinly sliced
• 1 tbsp. Italian seasoning
• Salt and freshly ground black pepper
• Olive oil
• 1 - 24 oz. jar marinara sauce (I used Classico Parmesan & Romano)

For the polenta:

• 1 cup uncooked polenta
• 4 cups reduced sodium chicken broth
• 1/4 cup shaved Parmesan cheese, plus more for serving
• 1 tbsp. butter

Lay half of the peppers and onion in the bottom of a sprayed slow cooker.  Drizzle with olive oil and season with salt and pepper.  Place the chicken on top of the peppers & onion, season with salt and pepper and sprinkle the Italian seasoning over the top.  

Lay the remaining peppers and onion on top of the chicken and pour the marinara sauce over the top.

Cover the crock pot and cook on low for 8 hours.

Meanwhile, when the chicken is close to being done, bring the broth to a boil, add the polenta, reduce heat to a simmer, and cook, stirring frequently until done, about 20 minutes.   Once the mixture is creamy, remove from the heat and add the butter and Parmesan and stir to combine. Cover to keep warm until you're ready to serve.

Use tongs and a fork to stir everything together, shredding the chicken.   Serve over cooked polenta with shaved Parmesan.

Enjoy!