Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crockpot chicken ratatouille. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Crockpot Chicken Ratatouille is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Crockpot Chicken Ratatouille is something that I have loved my whole life.
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. In large bowl, combine all ingredients; mix well.
To get started with this particular recipe, we must prepare a few components. You can cook crockpot chicken ratatouille using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Crockpot Chicken Ratatouille:
- Make ready 1 large pack chicken thighs (or you can use boneless chicken)
- Get 1 can Crushed Tomatoes (28 oz)
- Make ready 1 can diced tomatoes
- Get 1 teaspoon Oregano
- Make ready 1/2 teaspoon black pepper
- Prepare 1 teaspoon dry basil leaves
- Make ready 1 can Chick Peas (garbanzos,undrained)
- Take 1 large eggplant, cut into cubes
- Get 3 zucchini, cut into coins
- Make ready 1 onion, sliced
- Get 1 green pepper, sliced
- Make ready 1 teaspoon parsley Flakes
- Get Fresh garlic, minced (5-6)
- Make ready Salt
Place the eggplant in crock pot. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled. Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
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 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. Here is how you cook it. Rinse and drain well; blot dry with paper towels.
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