Chicken ratatouille stew

Yield: 6 Servings

Measure Ingredient
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4 \N Chicken breast halves; skin - bone, 1\" cube
1 \N Jars Spaghetti sauce; (30 oz
1 medium Eggplant; peel; chop coarse
2 \N Tomatoes; chop coarse
2 smalls Zucchini; slice
1 \N Green bell pepper; 1\" pcs
1 large Onion; chop
3 cloves Garlic; mince
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves

In large bowl, combine all ingredients; mix well. Pour into 3-½ to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.

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