Eggplant Recipes » Recipe List » Chicken Ratatouille Stew

Chicken Ratatouille Stew

Ingredients -

4 Boneless, Skinless Chicken Breasts, cut in 1" cubes
1 jar (30 ounces) favorite Spaghetti Sauce
1 Medium Eggplant, peeled and, coarsely chopped
2 Vine-Ripened Tomatoes, coarsely chopped
2 Small Zucchini, sliced
1 Medium Green Bell Pepper, cut in 1" pieces
1 Large Onion, chopped
3 Garlic Cloves, minced
1 teaspoon Dried Basil Leaves
1 teaspoon Dried Oregano Leaves

Preparation:

1. Combine the chicken, sauce, eggplant, tomatoes, zucchini, bell pepper, onion, garlic, basil and oregano in a large mixing bowl.

2. Transfer the mixture to a large 4 quart slow cooker.

3. Cover and cook for 8 to 10 hour on Low or until the chicken is no longer pink in the center.

4. Serve and enjoy.

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