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Recipe: Crock Pot Chicken Ratatouille Stew (using chicken breasts, eggplant and zucchini)

Main Dishes - Chicken, Poultry
CROCK POT CHICKEN RATATOUILLE STEW

4 boneless skinless chicken breast halves, cut into 1-inch pieces
1 (30 ounce jar) spaghetti sauce
1 medium eggplant, peeled and coarsely
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

In large bowl, combine all ingredients; mix well. Pour into 3 1/2 or 4 quart crock pot.

Cover crock pot and cook on LOW setting for 8 to 10 hours or until chicken is tender and no longer pink.

Makes 6 servings
Source: Recipe booklet: Pillsbury Classic Cookbooks #176, October 1995
MsgID: 1111800
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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