Boneless, skinless chicken thighs with tomatoes and mushrooms served over creamy polenta. This is so easy and inexpensive. The chicken cooks all day in the crock pot so there’s no fuss, and this uses prepared, store-bought polenta that you heat up just before serving. Dinner in no time flat!

I didn’t keep track of the seasoning when I was throwing everything together before work, so adjust to your preference!

• 8 boneless, skinless chicken thighs, untrimmed
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 pound mushrooms, quartered
• 4 cloves minced garlic
• 1 28 oz can diced tomatoes, undrained
• 1 15 oz can tomato sauce
• 1/2 cup white wine
• 2 tbsp oregano
• 1 tbsp basil
• 1/2 tbsp marjoram
• 2 tsp salt
• 1 24oz tube prepared store-bought polenta
• 2 tbsp butter
• 1/2 cup milk
• 1 cup reserved sauce from chicken
• 2 to 3 tbsp shredded Parmesan cheese

The night before, cut up your onions, peppers, and mushrooms, and place in ziplock baggies in the fridge.

In the morning, place onions and peppers in the bottom of the crock pot, then untrimmed chicken thighs, then mushrooms.

In a mixing bowl, combine diced tomatoes, tomato sauce, garlic, wine, oregano, basil, marjoram, and salt, mix well.  Pour over ingredients in crock pot and let cook for 8 hours on low.

At dinner time, place polenta in a medium sauce pan and break up with a fork. Heat over medium-low heat. Add butter and stir in milk and Parmesan cheese. Slowly stir in reserved cup of sauce from the chicken. *You may need more or less cooking liquid to get the polenta to your desired consistency.

To serve, place 1/4 of polenta on a plate, top with 2 chicken thighs, and desired amount of sauce. Great with a side salad and steamed green beans!

* If you don’t care for polenta, this can be served over pasta or rice!