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Slow Cooker Chicken Ratatouille

Dinner

About this Recipe

This is a set it and forget it meal for those busy weeknights. Double or triple for leftovers! Versatile and forgiving based on what you have on hand. Great on it's own, or served with rice, pasta, crusty bread, or potatoes.

Ingredients

1.5 lb Chicken Breasts
Alternative(s):
1.5 lb (8ish) Chicken Thighs
1 Sweet Onions (diced)
2 TBSP Avocado Oil
2 cups Eggplant (diced)
2 cups Bell Peppers (diced)
2 cups Zucchini (diced)
2 cloves Garlic (minced)
2 TBSP Tomato Paste
15 oz Canned Diced Tomatoes (one can)
1 tsp Chicken Bouillon (or cube)
1 TBSP Italian Seasoning
to taste Salt and Pepper

10m

Prep

4h

Cook

8

Servings

About this Recipe

This is a set it and forget it meal for those busy weeknights. Double or triple for leftovers! Versatile and forgiving based on what you have on hand. Great on it's own, or served with rice, pasta, crusty bread, or potatoes.

Ingredients

1.5 lb Chicken Breasts
Alternative(s):
1.5 lb (8ish) Chicken Thighs
1 Sweet Onions (diced)
2 TBSP Avocado Oil
2 cups Eggplant (diced)
2 cups Bell Peppers (diced)
2 cups Zucchini (diced)
2 cloves Garlic (minced)
2 TBSP Tomato Paste
15 oz Canned Diced Tomatoes (one can)
1 tsp Chicken Bouillon (or cube)
1 TBSP Italian Seasoning
to taste Salt and Pepper

Preparation

Step 1

Swirl oil in bottom of slow cooker, add half the tomatoes and the veggies.

Step 2

Nestle the chicken on top of the veggies. Mix the bouillon, spices and tomato paste with the remaining diced tomatoes, and pour over chicken.

Step 3

Cook 3-4 hours on high or 5-6 hours on low. Remove the chicken and shred with two forks or a stand mixer and return to slow cooker. Allow to sit and re-absorb sauce.

Step 4

Serve over rice, pasta, or potatoes, or enjoy as is.