Slow simmer eggplant, zucchini & tomato with rosemary and balsamic for perfectly tender veggies in an aromatic sauce. Delectable!
SLOW COOKER RATATOUILLE CHICKEN
1 tablespoon olive oil
2 cups (500g) eggplant, cubed
1 cup (150g) zucchini, cubed
1 cup (175g) red bell pepper, cubed
1 large tomato, chopped
1 large garlic clove, chopped
1 tablespoon fresh rosemary, chopped
2 3.5 ounce (98g) chicken breast fillets
1/2 teaspoon paprika
1 teaspoon balsamic vinegar
Drizzle the olive oil in a 4 quart (4L) slow cooker insert, then add the eggplant, zucchini, bell pepper, tomato, garlic and rosemary. Cover the pot and set to high; cook for 3 hours.
Sprinkle the chicken breast with paprika. Uncover the eggplant mixture and stir, then top with the chicken and replace the cover. Cook for 30 minutes.
Uncover and test the chicken with an instant-read thermometer, it is done when it has reached 160ºF. Remove the chicken breasts and place each on a plate. Stir the balsamic vinegar into the eggplant mixture, then serve each chicken breast with about 1 cup of eggplant mixture over the top.
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 236; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 73mg; Sodium: 63mg; Carbohydrate: 13g; Dietary Fiber: 6g; Sugar: 10g; Protein: 25g
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The chicken you only cooked for 30 mins on high .. that’s not long enough in my opinion.