Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, crockpot chicken ratatouille. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crockpot Chicken Ratatouille is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Crockpot Chicken Ratatouille is something which I’ve loved my whole life. They’re fine and they look wonderful.
Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! 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.
To begin with this recipe, we must first prepare a few ingredients. You can have crockpot chicken ratatouille using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Chicken Ratatouille:
- Prepare 1 large pack chicken thighs (or you can use boneless chicken)
- Take 1 can Crushed Tomatoes (28 oz)
- Take 1 can diced tomatoes
- Get 1 teaspoon Oregano
- Prepare 1/2 teaspoon black pepper
- Make ready 1 teaspoon dry basil leaves
- Prepare 1 can Chick Peas (garbanzos,undrained)
- Take 1 large eggplant, cut into cubes
- Get 3 zucchini, cut into coins
- Take 1 onion, sliced
- Take 1 green pepper, sliced
- Make ready 1 teaspoon parsley Flakes
- Get Fresh garlic, minced (5-6)
- Prepare Salt
In large bowl, combine all ingredients; mix well. Serve hot, room temperature or chilled. 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.
Steps to make Crockpot Chicken Ratatouille:
- 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)…..
- 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…….
- 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…..
- Pour the tomatoes over the chicken and veggies in crockpot, then sprinkle your remaining ingredients over all….
- Stir gently, cover and cook on low for 8 hours…..
- Eat and enjoy with white rice or by itself 🍛!!!! 😋
In large bowl, combine all ingredients; mix well. Serve hot, room temperature or chilled. Place the eggplant in crock pot. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled.
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