Chicken Ratatouille Stew

 

Chicken Ratatouille Stew - Crockpot

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Submitted by: DJ(Diane)

 

Photo by: LaurenB248

Delicious chicken ratatouille, with lots of eggplant, zucchini, and tomatoes, seasoned with basil and oregano cooked in the crock pot.

Ingredients

• 4 boneless skinless chicken breasts halves (cut into 1-inch pieces)
• 1 (30-ounce) jar spaghetti sauce
• 1 medium eggplant (peeled and coarsely chopped)
• 2 tomatoes (coarsely chopped)
• 2 small zucchini (sliced)
• 1 green pepper (cut into 1-inch pieces)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1-teaspoon dried basil leaves
• 1-teaspoon dried oregano leaves

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Method

In a large bowl, combine all ingredients; mix well. Pour into a 3-1/2 or 4-quart crock pot. Cover, cook on low setting for 8-10 hours or until chicken is tender and no longer pink. Serves 6 (1-3/4 cup).

 

Notes:

 

Number of Servings: 6

 

Submitted by: DJ(Diane) ( See all of DJ(Diane) Recipes )

I believe we're going to have to give this a spin in the Benford/Ivins kitchen.

Sounds good!