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Slow Cooker Chicken Ratatouille

Here’s a meat version of the famous vegetarian stew. Your slow cooker does all the work and keeps your kitchen cool.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Chicken
Cuisine: American
Keyword: chicken recipe, Ratatouille
Servings: 4 -6
Calories: 144kcal

Ingredients

  • 1 medium zucchini courgettesi, sliced
  • 1 medium yellow summer squash sliced
  • 1 large red bell pepper sliced
  • 1 small eggplant aubergine, cut in chunks
  • 4-5 large tomatoes diced -OR- 1 can (15 oz) petit diced tomatoes, drained
  • 1 1/2 tsp basil -OR- 1/4 cup fresh chopped
  • 1 tsp oregano
  • 1/4 tsp thyme -OR- 3-4 sprigs fresh
  • 2 large cloves garlic crushed
  • 2 medium boneless skinless chicken breasts cut in 1-inch chunks

Instructions

  • Place all ingredients in a 4-6 quart slow cooker.
  • Cover and cook on high 3-5 hours, low 4-6 hours (this always seems to cook fast for me, hence the times given for low)

Notes

There's no hard-and-fast measurements for the veggies. Use as much or as little of each as you like of each. I love eggplant so that's the predominant veg in mine, but if you like zucchini better for instance, use a majority of that.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 17g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 80mg | Potassium: 1082mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2195IU | Vitamin C: 76mg | Calcium: 47mg | Iron: 1mg