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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.
Course
Main Course
Cuisine
Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
Total Time
7
hours
hours
10
minutes
minutes
Servings
4
Calories
378
kcal
Author
Lucy Allen | BakingQueen74
Equipment
large oval slow cooker
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
Instructions
Slice the vegetables and place them in the slow cooker pot.
1 red onion,
1 red pepper,
1 yellow pepper,
1 aubergine (eggplant),
1 courgette (zucchini)
Pour ove the passata and stir in the tomato puree.
500 g passata,
4 tbsp tomato puree
Place the chicken breasts on top.
4 chicken breasts
Add the dried oregano, minced garlic, salt and pepper (to your taste) and a couple of torn basil leaves.
0.5 tsp dried oregano,
0.5 tsp dried minced garlic,
salt and pepper,
4 fresh 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.
Nutrition
Calories:
378
kcal
|
Carbohydrates:
27
g
|
Protein:
53
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
144
mg
|
Sodium:
311
mg
|
Potassium:
2011
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
1925
IU
|
Vitamin C:
123.6
mg
|
Calcium:
64
mg
|
Iron:
4.2
mg