This easy slow cooker chicken recipe will be a go to. The eggplant is best when cooked to complete, melting tenderness, and the slow cooker does a wonderful job of it, melding the eggplant and vegetables with piney rosemary and just enough olive oil for flavor. Poach the chicken breasts on top, and you have a delectable entrée, with a veggie sauce to spoon over it on the plate. Serve atop 1/3 cup of a whole-grain side of your choice to make this a complete meal or refuel after a workout.
Active time: 20 minutes Total time: 3 hours, 50 minutes
CLICK TO TWEET THIS ARTICLE> This hearty dish is loaded with veggies and rich flavors. Throw it in the crockpot in the morning and you’ll come home to a satisfying, calorie-conscious meal! #MyFitnessPal @MyFitnessPal
Slow Cooker Chicken Ratatouille
Ingredients
- 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
Directions
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.
用辣椒粉撒上鸡胸肉。揭开茄子混合物并搅拌，然后用鸡肉上面盖上盖子。煮30分钟。
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
营养（每份）：卡路里：236;总脂肪：10克；饱和脂肪：2G；单不饱和脂肪：6G;胆固醇：73mg;钠：63mg;碳水化合物：13G；饮食纤维：6G;糖：10克；蛋白质：25克
Originally published February 2020
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