Slow Cooker

Chicken Cacciatore

with Parmesan polenta

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.

In Your Box (serves 6)

  • 26 oz. Boneless Skinless Chicken Breasts
  • 1 cups Polenta
  • ½ oz. Parsley
  • 8 fl. oz. Marinara Sauce
  • Info
    4 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Flour
  • 10 oz. Cremini Mushrooms
  • 1 Yellow Onion
  • 2 tsp. Garlic Salt
  • Info
    3 oz. Roasted Garlic & Herb Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    478
  • Carbohydrates
    40g
  • Fat
    19g
  • Protein
    36g
  • Sodium
    1747mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Slow Cooker

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" slices. Cut mushrooms into ¼" slices. Mince parsley, leaves and stems.

  2. 2

    Cook the Chicken

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine flour, marinara, and ⅓ cup water in slow cooker. Top with mushrooms and onions, then chicken. Season chicken with ½ tsp. salt and ¼ tsp. pepper. Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4 hours.

  3. 3

    Cook the Polenta

    After 3 ½ hours, bring a medium pot with 3 ½ cups water to boil over high heat. Once boiling, reduce heat to medium and stir in polenta. Continue stirring until mixture is smooth and begins to thicken, 1-2 minutes. Then cook undisturbed until polenta is fully cooked, 3-4 minutes. Remove from burner. Stir in garlic salt, garlic butter, Parmesan, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.

  4. 4

    Finish the Dish

    Shred chicken into large pieces and stir to combine. Plate dish as pictured on front of card, placing chicken on polenta and topping chicken with parsley. Bon appétit!

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