Description
Slow Cooker Ratatouille with Chicken is a cozy, veggie-packed dinner made with tender shredded chicken, zucchini, eggplant, peppers, and a rich tomato-herb sauce. Easy, healthy, and perfect for busy weeknights.
Ingredients
-
6 boneless, skinless chicken thighs
-
¼ cup onion, chopped
-
1 tablespoon olive oil
-
2 cups sweet peppers, chopped
-
2 cups eggplant, chopped
-
2 cups zucchini, chopped
-
4 cloves garlic, crushed
-
1 ¾ cups diced tomatoes (1 can)
-
2 tablespoons tomato paste
-
1 teaspoon Better Than Bouillon chicken base
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon dried basil
-
½ teaspoon dried thyme
-
1 teaspoon onion powder
Instructions
-
Pour olive oil into the slow cooker. Add chopped onion and half of the diced tomatoes.
-
Add the sweet peppers, eggplant, and zucchini in even bite-sized pieces.
-
Place the chicken thighs on top of the vegetables.
-
In a bowl, mix garlic, remaining tomatoes, tomato paste, chicken base, salt, pepper, basil, thyme, and onion powder.
-
Pour the tomato mixture over the chicken.
-
Cover and cook on HIGH for 3–4 hours or LOW for 6 hours.
-
Shred the chicken slightly with two forks and let it rest to absorb the sauce.
-
For a thicker sauce, remove the lid and cook on HIGH for 10 minutes.
-
Serve over rice or enjoy as-is.
Notes
Chicken thighs stay juicier than breasts in the slow cooker.
Chop vegetables evenly for consistent texture.
Great for meal prep—flavors deepen overnight.
Serve with rice, pasta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean / French-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg