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.
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.
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