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Slow Cooker Chicken Ratatouille Stew
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Easiest ever veggie-packed, slow cooked chicken dish! Throw eggplant, tomato, and zucchini along with chicken and pasta sauce in the crockpot and sit back while it does all the work.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
4 boneless, skinless chicken breast halves
1 jar (30 ounce size) meatless spaghetti sauce
1 medium eggplant, peeled and coarsely chopped
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 medium green bell pepper, seeded and cut in 1-inch pieces
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
directions
Cut the chicken into 1-inch pieces. Add the chicken to the crock pot with the spaghetti sauce, eggplant, tomatoes, zucchini, bell pepper, onion, garlic, basil, and oregano. Mix well.
Cover the crock pot and cook on low for 4-6 hours or until the chicken is cooked and the vegetables are tender.
Serve the chicken ratatouille stew hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Cut the chicken into even pieces for uniform cooking.
If the stew is too thick, add a little chicken broth or water to adjust the consistency.
Taste and adjust seasoning before serving, as the flavors will develop over time.
Garnish with fresh herbs like parsley or basil for added flavor and color.
Serve with crusty bread, rice, or pasta to make it a more filling meal.
Stir the stew occasionally during cooking so it heats evenly.
If using a stove top, simmer on low heat to prevent burning.
To enhance the flavor, consider browning the chicken pieces before adding them to the crock pot.
Adding a splash of red wine can deepen the flavor of the stew.
For a spicier version, add red pepper flakes or a bit of hot sauce.
common recipe questions
Can I use chicken thighs instead of breast halves?
Yes, chicken thighs can be used and may add more flavor due to their higher fat content.
Is peeling the eggplant necessary?
Peeling the eggplant is recommended to avoid a bitter taste and tough texture in the stew.
Can I use a different type of pasta sauce?
Yes, any favorite pasta sauce can be used, though it may change the flavor of the dish.
What can I use instead of spaghetti sauce?
You can use a can of crushed tomatoes with added Italian herbs as a substitute.
Can I add other vegetables to this stew?
Yes, feel free to add other vegetables like carrots, celery, or mushrooms.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees F.
Can this stew be made on the stove top?
Yes, it can be cooked on the stove top over low heat, but the cooking time may vary.
Is this dish freezer-friendly?
Yes, it can be frozen in an airtight container for up to 3 months. The vegetables may be softer after freezing. Let it thaw in the refrigerator overnight and gently reheat on the stove top or in the microwave.
How long can leftovers be stored in the refrigerator?
Leftovers can be stored in the refrigerator for up to 3-4 days.
nutrition data
295 calories, 8 grams fat, 35 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
November 5, 2014
I'm usually only lukewarm on eggplant but I really liked it in this recipe. Cooked on low for 5 hours though, not 8-10. Chicken was perfectly done after 5 hours. My old crock pot would have taken 8 hours for sure but my new one runs a bit hot.
September 9, 2013
I was concerned that the vegetables would disintegrate during the long cooking time but they didn't and everything was nicely done. I only cooked it for about 6 1/2-7 hours though because I find my crock pot cooks a little faster than some. I stirred in a little fresh minced basil just before serving. So easy and a very satisfying meal.
July 23, 2008
Delicious, and so very easy. Great recipe to use that summer squash that explodes in the garden this time of year - used 4 yellow squash in place of the eggplant for that reason. Added 1/2 tsp crushed red pepper for a little kick