Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work, but they can dry out more easily. If you use them, check for doneness a bit earlier and shred gently so they stay juicy.

Can I add more vegetables?

Absolutely. Mushrooms, more peppers, or even a handful of spinach stirred in at the end are great. Just keep the overall volume reasonable so your slow cooker isn’t packed to the brim.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . It reheats well in the microwave or on the stovetop.

Can I freeze Slow Cooker Ratatouille with Chicken?

Yes! Freeze in portions for up to 2–3 months . Thaw overnight in the fridge, then reheat gently. (The zucchini will be softer after freezing, but the flavor stays delicious.)

What if I don’t have Better than Bouillon chicken base?

You can swap in chicken bouillon granules or a crumbled bouillon cube . If you only have broth, use a small splash—but don’t add too much liquid since the veggies release plenty as they cook.

Slow Cooker Ratatouille with Chicken: Easy 6-Step Win

Description

Slow Cooker Ratatouille with Chicken is a cozy, veggie-packed one-pot dinner with tender shredded chicken, zucchini, eggplant, peppers, and a savory tomato-herb sauce. Perfect for busy weeknights—just dump, cook, and serve.

Ingredients

Scale

6 boneless, skinless chicken thighs
1/4 cup chopped onion
1 tbsp olive oil
2 cups sweet peppers, chopped
2 cups eggplant, chopped
2 cups zucchini, chopped
4 cloves garlic, crushed
1 can (about 1 3/4 cups) diced tomatoes
2 tbsp tomato paste
1 tsp Better Than Bouillon chicken base
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1/2 tsp dried thyme
1 tsp onion powder

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Instructions

Pour olive oil into the slow cooker. Add chopped onion and about half of the diced tomatoes.
Add the chopped sweet peppers, eggplant, and zucchini (cut into similar bite-size pieces).
Nestle the chicken thighs on top of the vegetables.
In a bowl, mix together garlic, remaining diced tomatoes, tomato paste, Better Than Bouillon, salt, pepper, basil, thyme, and onion powder.
Pour the tomato mixture over the chicken. Cover with the lid.
Cook on HIGH for 3–4 hours or LOW for about 6 hours (times may vary by slow cooker).
Shred the chicken slightly with two forks and let it sit for a few minutes to soak up the sauce.
If you want to reduce extra liquid, cook on HIGH with the lid off for about 10 minutes. Serve over rice or enjoy as-is.

Notes

Chop veggies evenly for the best texture and even cooking.

Prefer a thicker sauce? Use the “lid-off for 10 minutes” trick at the end.

Great for meal prep—leftovers taste even better the next day.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: serving (about 1 1/2 cups)
Calories: 320 kcal
Sugar: 7 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 135 mg