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Slow Cooker Chicken Ratatouille Stew

This slow cooker chicken ratatouille stew is a healthy and hearty dish that you can make in minutes. Server over rice or eat as is.
Course Main Course
Cuisine French
Keyword eggplant, slow cooker, stew, zucchini
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 131 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 6 chicken thighs, boneless, skinless
  • 1/4 cup onion, chopped
  • 1 Tablespoon olive oil
  • 2 cups sweet pepper, sliced
  • 2 cups eggplant chopped
  • 2 cups zucchini chopped
  • 4 cloves garlic, crushed
  • 1 3/4 cup diced tomaotes
  • 2 tablespoons tomator paste
  • 1 teaspoon Better than Bouillon chicken base
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon onion powder


  1. Pour oil into the slow cooker and then add onions and 1/2 of the tomatoes.

  2. Next put in your vegetables and nestle the chicken thighs on top.

  3. Add your garlic, spices, Better than Bouillon, tomatoe paste and tomatoes together and mix well.

  4. Pour the tomatoe mixture over the chicken and place the lid on top.

  5. Cook on low for 8 hours. (times may vary depending on your slow cooker)
  6. When done, shred the chicken a bit with two forks. If you want to get rid of some of the liquid you can turnn it up to high and keep the lid off for about 10 minutes.

  7. Serve over rice or eat as is.