Title: Chicken Ratatouille Stew
Categories: Crockpot Vegetable Poultry
Yield: 6 Servings
| 4 | | Chicken breast halves; skin -- bone, 1" cube |
| 1 | | Jars Spaghetti sauce; (30 oz |
| 1 | md | Eggplant; peel; chop coarse |
| 2 | | Tomatoes; chop coarse |
| 2 | sm | Zucchini; slice |
| 1 | | Green bell pepper; 1" pcs |
| 1 | lg | Onion; chop |
| 3 | cl | Garlic; mince |
| 1 | ts | Dried basil leaves |
| 1 | ts | Dried oregano leaves |
In large bowl, combine all ingredients; mix well. Pour into 3-1/2 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.