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Chicken and ratatouille stew in a serving dish, with vegetables in background.
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4.94 from 15 votes

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
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 4
Calories 378kcal
Author Lucy Allen | BakingQueen74

Equipment

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: 378kcal | Carbohydrates: 27g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 311mg | Potassium: 2011mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1925IU | Vitamin C: 123.6mg | Calcium: 64mg | Iron: 4.2mg