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    Home » Slow Cooker » Slow Cooker Chicken Ratatouille

    Published on Apr 7, 2019. Modified on Jan 14, 2021 by bakingqueen74. This post may contain affiliate links. Leave a Comment

    Slow Cooker Chicken Ratatouille

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    Jump to Recipe

    This dish is a simple slow cooker ratatouille with added chicken ideal for Spring and Summer. Easy to prepare and full of goodness.

    Red serving dish with chicken and ratatouille stew, on wooden background with vegetables at the rear.

    It’s that time of year when it is warming up and yet sometimes is still freezing. A hot dish like this can be served whether it is a warmer or colder day so is a good all-rounder!

    Jump to:
    • French ratatouille
    • Ingredients needed
    • Step by step instructions
    • Make it vegetarian
    • More summery slow cooker dishes
    • Recipe

    French ratatouille

    We all love ratatouille, that French classic with its combination of onions, courgettes (zucchini), peppers and aubergine (eggplant). That combination of summer vegetables always makes me think of summer and the fresh vegetables I buy at open-air markets when in France. My baked ratatouille is a great option as well as a side dish to bread and cheese in high summer.

    I cook my slow cooker ratatouille using passata which ensures a thick delicious sauce rather than a thin watery sauce which slow cooker dishes sometimes sadly produce.

    Side view of red serving dish with chicken and tomato stew, with chopped courgette and tomatoes in background.

    The colours are so bright and vibrant, you can see the almost goodness with this palette of natural brights.

    There is no need for a lot of added ingredients when you base your dish on simple vegetables. Just seasoning, herbs and a few leaves of fresh basil are all that is needed!

    Slow cooker pot with vibrant red chicken and ratatouille stew after cooking.

    Ingredients needed

    • 1 red onion
    • 1 red pepper
    • 1 yellow pepper
    • 1 aubergine
    • 1 large courgette
    • 3-4 chicken breasts
    • 500 g passata
    • tomato puree
    • salt/pepper/oregano/dried garlic/basil leaves

    Overhead view of serving dish with chicken tomato stew, with veg in background.

    Step by step instructions

    Step 1. Slice the vegetables and place in the slow cooker.

    Step 2. Pour the passata over the vegetables and add the tomato puree.

    Step 3. Place the chicken breasts on top.

    Step 4. Season with salt, pepper, oregano, dried garlic and tear a couple of fresh basil leaves and scatter on top.

    Ingredients in slow cooker pot before cooking.

    Step 5. Cook on low for 6-7 hours or on high for 3-4 hours.

    Check the chicken is cooked through and no pink remains.

    Serve with pasta, rice or crusty bread, a baguette would be ideal!

    Make it vegetarian

    Simply omit the chicken from this dish to make a tasty vegetarian and vegan ratatouille!

    More summery slow cooker dishes

    Check out my slow cooker archives for loads more. These are a couple of my favourites:

    • slow cooker pesto chicken with sweet potato

    Slow Cooker Pesto and Sweet Potato Chicken

    • slow cooker chicken tagine

     

    Pin this slow cooker chicken ratatouille recipe for later

    Slow Cooker Chicken Ratatouille
    Slow Cooker Chicken Ratatouille

    Recipe

    Chicken and ratatouille stew in a serving dish, with vegetables in background.

    Slow Cooker Chicken Ratatouille

    Courgette, onion, peppers and aubergine in a rich tomato herb sauce with chicken breasts, cooked in the slow cooker for a delicious late summer meal.
    4.67 from 3 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Slow Cooker
    Keyword: chicken stew, ratatouille
    Prep Time: 10 minutes
    Cook Time: 7 hours
    Total Time: 7 hours 10 minutes
    Servings: 4
    Calories: 378kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 red onion
    • 1 red pepper
    • 1 yellow pepper
    • 1 aubergine (eggplant)
    • 1 courgette (zucchini)
    • 500 g passata
    • 0.5 tsp dried oregano
    • 0.5 tsp dried minced garlic
    • 4 tbsp tomato puree
    • 4 fresh basil leaves
    • 4 chicken breasts
    • salt and pepper to taste
    UK Measurements - US Measurements

    Equipment

    large oval slow cooker

    Instructions 

    • Slice the vegetables and place them in the slow cooker pot.
    • Pour ove the passata and stir in the tomato puree.
    • Place the chicken breasts on top.
    • Add the dried oregano, minced garlic, salt and pepper (to your taste) and a couple of torn basil leaves. 
    • Put on the lid and cook on high for 3-4 hours or on low for 6-7 hours.
    • Before serving, check that the chicken is cooked through and no pink remains.
    • Serve with pasta, rice or crusty bread and salad.

    Notes

    Slow Cooker Size - I made this in a large 5.7 litre slow cooker.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

     

     

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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