Return to Crock-Pot Meat Recipes

 

Chicken Ratatouille Stew - Crockpot

4 star rating
 

Submitted by: DJ(Diane)

 

Photo by: LaurenB248

Delicious chicken ratatouille, with lots of eggplant, zucchini, and tomatoes, seasoned with basil and oregano cooked in the crock pot.
 

Ingredients

  • 4 boneless skinless chicken breasts halves (cut into 1-inch pieces)
  • 1 (30-ounce) jar spaghetti sauce
  • 1 medium eggplant (peeled and coarsely chopped)
  • 2 tomatoes (coarsely chopped)
  • 2 small zucchini (sliced)
  • 1 green pepper (cut into 1-inch pieces)
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 1-teaspoon dried basil leaves
  • 1-teaspoon dried oregano leaves

Save Recipe

Interact

 
Method

In a large bowl, combine all ingredients; mix well. Pour into a 3-1/2 or 4-quart crock pot. Cover, cook on low setting for 8-10 hours or until chicken is tender and no longer pink. Serves 6 (1-3/4 cup).

 

Notes:

 

Number of Servings: 6

 

Submitted by: DJ(Diane) ()

 

Advertisement