This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Crockpot Chicken Ratatouille. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Crockpot Chicken Ratatouille as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Crockpot Chicken Ratatouille recipe. This Crockpot Chicken Ratatouille make for a tasty summer dinner that you can make it easy. The Crockpot Chicken Ratatouille recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Crockpot Chicken Ratatouille recipe.

Crockpot Chicken Ratatouille.

Before preparing the dish, I have done some research on how to cook Crockpot Chicken Ratatouille easily with perfect taste. You can cook Crockpot Chicken Ratatouille using 14 ingredients and 6 steps. Here is how you cook it.

Perfect Crockpot Chicken Ratatouille Recipe Ingredients

It's 1 of large pack chicken thighs (or you can use boneless chicken).
It's 1 can of Crushed Tomatoes (28 oz).
You need 1 can of diced tomatoes.
It's 1 teaspoon of Oregano.
It's 1/2 teaspoon of black pepper.
Prepare 1 teaspoon of dry basil leaves.
You need 1 can of Chick Peas (garbanzos,undrained).
You need 1 of large eggplant, cut into cubes.
Prepare 3 of zucchini, cut into coins.
You need 1 of onion, sliced.
You need 1 of green pepper, sliced.
You need 1 teaspoon of parsley Flakes.
It's of Fresh garlic, minced (5-6).
Prepare of Salt.

How to make Crockpot Chicken Ratatouille from scracth

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 🍛!!!! 😋.