15 Feb Ratatouille with Chicken
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| Prep Time | 45 minutes |
| Cook Time | 6 - 7 hours |
| Servings |
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Ingredients
- 2 bell peppers orange or yellow
- 1 eggplant medium
- 3 zucchinis
- 10 oz grape tomatoes
- 1 bunch Swiss chard
- 2 boneless skinless chicken breasts
- 1/2 tsp Himalayan salt
- 2 Tbsp extra virgin olive oil
- 18 oz jarred crushed tomatoes
- 1 Tbsp dried basil
- 3/4 tsp dried thyme
- 3/4 tsp dried oregano
- 1 Tbsp dried parsley
- 1/2 tsp ground black pepper
Ingredients
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Instructions
- Keeping the different vegetables separate, chop bell peppers, eggplant and zucchini into 1-inch cubes. Cut tomatoes in halves. Remove the ribs from the Swiss chard and cut the leaves into 1-inch pieces. Set the vegetables to the side.
- Cut each chicken breast into 10 pieces of similar size.
- Place the chicken, bell peppers, oil, and salt in the cooking pot. Cook on the stove top on medium-high heat for 5 minutes, stirring occasionally. (If your slow cooker does not have a stove-top browning feature, skip this step or use a stove-top safe pot for this step and then transfer the contents of the pot to the slow cooker.)
- Move the cooking pot to the slow cooker. Use oven mitts as the cooking pot will be hot.
- Add the vegetables on top of the chicken in the following order: eggplant, zucchini, grape tomatoes.
- Pour the jar of crushed tomatoes over the vegetables.
- Sprinkle the dried basil, thyme, and oregano evenly across the tomatoes.
- Add the chard on top and put the lid on the cooking pot.
- Cook on low for 6 hours
- Sprinkle in the dried parsley and ground black pepper, and gently stir to mix all of the ingredients together.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning. Altering the amounts of the different vegetables gives slight variations on the dish. Mix it up sometimes to keep it interesting. Yellow squash is a good substitute for zucchini.