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!
Here are our twin grandsons looking at the American flag for the first time. COOL!
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
Directions:
- 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.
SHORT CUT:
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!)
