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The foundation of any great dish lies in the careful preparation of its ingredients. For our Hearty Crockpot Chicken & Eggplant Ratatouille, the way you prepare your vegetables and chicken will significantly influence the final flavor and texture of the dish.

Crockpot Chicken & Eggplant Ratatouille

Discover the comforting and nutritious Hearty Crockpot Chicken & Eggplant Ratatouille, a dish that brings summer flavors to your table effortlessly. This slow-cooked meal combines tender chicken with vibrant vegetables in a rich sauce, creating a hearty experience perfect for busy families. Enjoy it over rice, pasta, or alongside crusty bread for a fulfilling meal. With health benefits from eggplant and chicken, this recipe is both delicious and nourishing. Ideal for any occasion!
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Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 large eggplant, diced

1 zucchini, sliced

1 bell pepper (red or yellow), chopped

1 large onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with juices

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon basil

1 teaspoon smoked paprika

Salt and pepper, to taste

1/4 cup chicken broth

2 tablespoons olive oil

Fresh basil, for garnish (optional)

Instructions
 

Prepare the Ingredients: Begin by washing and chopping the eggplant, zucchini, bell pepper, and onion. Dice the chicken into bite-sized pieces.

    Sauté the Chicken: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken pieces, seasoning them with salt, pepper, and smoked paprika. Sauté until they are lightly browned (about 5 minutes), then remove from heat and set aside.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, cooking until the onion is translucent (about 3-4 minutes). Stir in the diced eggplant, zucchini, bell pepper, and sauté for another 5-7 minutes until slightly softened.

        Combine in the Crockpot: In a crockpot, layer the sautéed chicken and vegetables. Pour in the diced tomatoes (with juices), tomato paste, and chicken broth. Sprinkle in the oregano, thyme, and basil, then stir to combine all the ingredients. Season to taste with additional salt and pepper.

          Cook: Cover the crockpot and set to low. Cook for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

            Serve: Once cooked, give the ratatouille a gentle stir. Serve hot, garnished with fresh basil if desired, over rice, quinoa, or with crusty bread for dipping.

              Prep Time, Total Time, Servings: 15 min | 7-8 hrs | 4 servings