Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, crockpot chicken ratatouille. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Many of my crock pot recipes involve more than just "dump and go." I have found you will get more flavor in the recipe if you brown the meat first, then deglaze the pan and use that liquid. This recipe, however, is genuinely a dump, set-it-and-forget-it meal and it turns out perfectly.
Crockpot Chicken Ratatouille is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Crockpot Chicken Ratatouille is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have crockpot chicken ratatouille using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Chicken Ratatouille:
- Take large pack chicken thighs (or you can use boneless chicken)
- Get Crushed Tomatoes (28 oz)
- Prepare diced tomatoes
- Make ready Oregano
- Prepare black pepper
- Take dry basil leaves
- Take Chick Peas (garbanzos,undrained)
- Make ready large eggplant, cut into cubes
- Prepare zucchini, cut into coins
- Get onion, sliced
- Get green pepper, sliced
- Take parsley Flakes
- Prepare Fresh garlic, minced (5-6)
- Prepare Salt
You might also like this slow cooker creamy chicken and spinach recipe! Place the eggplant in crock pot. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled.
Instructions 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 🍛!!!! 😋
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies. Ratatouille Baked Chicken This one pot baked chicken and vegetable dish is a great way to utilize eggplants now that they are in your garden or at farmers' markets. The rest of the vegetables in this ratatouille scream summer: eggplant, summer squash, bell peppers, tomatoes, and lots of garlic slow-cooked until meltingly tender. Stir in some fresh basil at the end and you've got a vegan side dish that's great served with grilled proteins, spooned onto toasted bread, or even tossed with freshly cooked. Rinse and drain well; blot dry with paper towels.
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