I love the smell of good food – and I have waxed poetic in the past talking about my crockpot. This recipe is a good one for chicken breasts and thighs – along with ratatouille – cooks up into a rich and delicious casserole. Enjoy! When cooking with kids, they can pour/throw/ measure everything for you and put it all into the crockpot! EASY!
And here are some opera delights to help along with the preparation.
Ingredients: ( This will serve a family of four with leftovers)
- 4 Chicken Thighs boneless and skinless cut into two pieces each ( organic only)
- 4 Chicken Breasts boneless and skinless cut into four pieces each ( organic only)
- I can of tomatoes in puree
- One large onion chopped
- I clove of garlic
- 2 Tbsp of olive oil
- 2 Tbsp of sun dried tomatoes ( we make our own)
- 1 Eggplant ( cut into thick slices,salted lightly and left to ‘sweat’ then rinsed off and chopped)
- 1 zucchini chopped ( if skin is tough peel them)
- 2 Yukon gold potatoes peeled and chopped into medium pieces
- 1 large sweet potato peeled and chopped into medium pieces
- Add one tbsp of olive oil to a frying pan and brown the pieces of chicken.
- Add to Crockpot.
- Add the rest of the olive oil to the pan and add the garlic then a minute later add the onions and brown the mixture lightly – add all of it to the crockpot
- Add the zucchini, eggplant and tomatoes to the frying pan and heat until simmering.
- Add the potatoes and cook the mixture for 5 minutes then add it all to the crockpot.
- Add the sun dried tomatoes and test for seasoning – you may need to add salt and pepper – to taste.
- Turn the crockpot onto high for 4-5 hours or low for 6-7 hours.
Don’t brown anything – put it all into the crockpot and leave the house with the crockpot on low for 8 hours. It will still taste wonderful!
Serve with steamed rice ( the rice cooker is one of life’s best inventions! It keeps it hot for ages and not sticky!)