Get full-bodied flavor in this ratatouille slow cooker recipe that results in succulent chicken and tender vegetables.
Are you ready to dive into one of the greatest recipes in the history of ever?
I’m not exaggerating. I LOVE the flavors of this blend of vegetables.
What are the Ingredients to Ratatouille?
If this is your first time making ratatouille, you are in for a treat!
This stew is full of healthy vegetables and Mediterranean flavors.
The classic ingredients to ratatouille are:
- sweet bell peppers (yellow, red, or orange)
Most ratatouille recipes will include all of those ingredients.
Some recipes will include red onions or yellow squash.
In this recipe, I’ve used all the classic ratatouille ingredients then added chicken to make a complete and hearty meal.
How to Make This Ratatouille Slow Cooker Recipe
To make ratatouille in the slow cooker, start by chopping your eggplant, zucchini, bell pepper, and tomatoes.
Next, chop your chicken.
Add a tablespoon of olive oil to your slow cooker to prevent sticking.
Place your chicken in the bottom of your slow cooker. Sprinkle with salt and Italian seasoning.
Next, throw all the vegetables into the slow cooker on top of the chicken.
Place the lid on the slow cooker and set to low.
Allow to cook for 4 hours or until chicken is done.
It really is that simple.
To make this a complete macro meal, I cook whole wheat pasta right before I am ready to serve the ratatouille.
Place pasta in the bottom of a bowl and top with the ratatouille. Then, drizzle it all with some Balsamic vinegar and top with Parmesan cheese.
Honestly. Eating healthy just can’t taste any better.
How to Freeze Ratatouille
If you have a large enough slow cooker, you can double or triple this recipe and freeze the ratatouille.
This is an excellent thing to do at summer’s end when zucchini, tomatoes, and eggplant are ripe and plentiful in the garden.
To freeze ratatouille, allow it to come to room temperature after cooking.
Do not add the pasta.
Transfer ratatouille to a freezer safe bag or a freezer safe container.
Label the container with the date and contents and freeze for up to 3 months.
Thaw and reheat to serve.
- 1 tablespoon olive oil
- 2 cups cubed eggplant
- 1 cup chopped zucchini
- 1 cup chopped red pepper
- 1 medium tomato, chopped
- 1 clove garlic
- 4 ounces boneless, skinless chicken breast
- 56 grams whole wheat spaghetti
- 2 teaspoons Balsamic vinegar
- 2 tablespoons Parmesan cheese
Slow Cooker Ratatouille Nutrition and Macros
This recipe is part of my FREE 5 day macro counting menu plan.
According to MyFitnessPal, when prepared per the recipe above, each serving is:
344 calories | 39 C | 11 F |22 P