Ingredients

100g Tomato Paste
10g Garlic, minced
2 green pickled jalapeño peppers
8 oz., Sliced Baby Bella Mushroom
180g Onion, sliced/diced
3 lb(s), Boneless Skinless Chicken Thighs
1 medium red pepper
250mL Chicken Broth (Fat Free Less Sodium No Msg)
400g Polenta
Italian herbs
Salt and pepper to taste

Method

  1. Add tomato paste and chicken stock to crock pot and stir to combine
  2. Add garlic, salt, pepper and italian herbs to sauce
  3. Dice and slice vegetables as suggested above
  4. Add chicken thighs to sauce and stir until they are coated in the tomato sauce
  5. Add onion, jalapeños, mushrooms and peppers to top
  6. Cook on low for 3-4 hours or until chicken is cooked through
  7. Prepare polenta as packaging suggests
  8. Place polenta evenly to each serving bowl and top with a chicken thigh or two
  9. Add juice and vegetable mixture
  10. Serve & enjoy whilst hot.

Suggestions

  1. Add tomato paste and chicken stock to crock pot and stir to combine
  2. Add garlic, salt, pepper and italian herbs to sauce
  3. Dice and slice vegetables as suggested above
  4. Add chicken thighs to sauce and stir until they are coated in the tomato sauce
  5. Add onion, jalapeños, mushrooms and peppers to top
  6. Cook on low for 3-4 hours or until chicken is cooked through
  7. Prepare polenta as packaging suggests
  8. Place polenta evenly to each serving bowl and top with a chicken thigh or two
  9. Add juice and vegetable mixture
  10. Serve & enjoy whilst hot.
Calories500
Carbs30
Fat12
Protein64
Serving1
Quantity4

Leave a Reply

Your email address will not be published.

*

After you have typed in some text, hit ENTER to start searching...