Chicken ratatouille stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc42a----- | ||
| 4 | Chicken breast halves; skin - bone, 1\" cube | |
| 1 | Jars Spaghetti sauce; (30 oz | |
| 1 | medium | Eggplant; peel; chop coarse |
| 2 | Tomatoes; chop coarse | |
| 2 | smalls | Zucchini; slice |
| 1 | Green bell pepper; 1\" pcs | |
| 1 | large | Onion; chop |
| 3 | cloves | Garlic; mince |
| 1 | teaspoon | Dried basil leaves |
| 1 | teaspoon | Dried oregano leaves |
Directions
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.