How to Cook Yummy Crockpot Chicken Ratatouille

Crockpot Chicken Ratatouille. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. Dot with half of the tomato paste.

This recipe, however, is genuinely a dump, set-it-and-forget-it meal and it turns out perfectly. Rinse chicken and pat dry, season with some black pepper and place on a baking pan, set oven to broil and broil chicken until slightly browned, then place into crock pot (use this step only if your using bone - in chicken thighs, skin on), I took out the skin on my chicken thighs,otherwise cut chicken and place into crockpot. Hello Vegetarians.here's a crock pot recipe for you. You can cook Crockpot Chicken Ratatouille using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Crockpot Chicken Ratatouille

1. You need 1 of large pack chicken thighs (or you can use boneless chicken).
2. It's 1 can of Crushed Tomatoes (28 oz).
3. It's 1 can of diced tomatoes.
4. You need 1 teaspoon of Oregano.
5. Prepare 1/2 teaspoon of black pepper.
6. It's 1 teaspoon of dry basil leaves.
7. You need 1 can of Chick Peas (garbanzos,undrained).
8. It's 1 of large eggplant, cut into cubes.
9. It's 3 of zucchini, cut into coins.
10. It's 1 of onion, sliced.
11. You need 1 of green pepper, sliced.
12. Prepare 1 teaspoon of parsley Flakes.
13. You need of Fresh garlic, minced (5-6).
14. It's of Salt.

I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or. View full nutritional breakdown of Crockpot Chicken Ratatouille calories by ingredient. Throw eggplant, tomato, and zucchini along with chicken and pasta sauce in the crockpot and sit back while it does all the work. Making slow cooker chicken ratatouille If you want you can just put everything in the slow cooker and be done but try it this way.

Crockpot Chicken Ratatouille instructions

1. Peel and cut eggplant into cubes, then place into a colander with a bowl underneath to catch drippings and generously apply salt to your cubed eggplant, let sit out with the salt for about 30 min.(this will extract the xtra moisture that’s in the eggplant)......
2. Rinse chicken and pat dry, season with some black pepper and place on a baking pan, set oven to broil and broil chicken until slightly browned, then place into crock pot (use this step only if your using bone - in chicken thighs, skin on), I took out the skin on my chicken thighs,otherwise cut chicken and place into crockpot........
3. Cut up your zucchini, onion, green pepper, and mince your garlic, rinse off the salt from your eggplant and drain well, and place all veggies into crockpot, including can of undrained chick peas......
4. Pour the tomatoes over the chicken and veggies in crockpot, then sprinkle your remaining ingredients over all.....
5. Stir gently, cover and cook on low for 8 hours......
6. Eat and enjoy with white rice or by itself 🍛!!!! 😋.

Pour a little olive oil on the bottom, then onions and half of the tomatoes. Next put in the vegetables and top them with the chicken thighs. Place the eggplant in crock pot. Stir in RED GOLD® Tomato Paste and stir to combine. Meanwhile, prepare the rest of the vegetables.