Chicken Eggplant Caponata Crock Pot Recipe

November 28, 2011 0 By EngineerMommy

There’s nothing like a hot, hearty dish on a cold night. And nothing’s better than a crock-pot meal on auto-pilot. Simply throw the ingredients in the pot, set it on low, and take it out 8 hours later. It’s perfect for a new mom like me, who doesn’t have the time to slave over the stove all day!

Chicken Eggplant Caponata Crock Pot Recipe

  • 1 bunch celery, sliced
  • 1 large onion, chopped
  • 1 small bag baby carrots
  • 1 small can diced tomatoes
  • 1 medium eggplant, chopped
  • 1/2 lb boneless, skinless chicken breasts
  • 1/2 tsp cinnamon
  • small handful parsley, chopped
  1. Place the chicken breasts at the bottom of the crock pot and season them with salt & pepper. Top with 1/4 can of the diced tomatoes.
  2. Add the onions and celery next. Top with 1/4 can of the diced tomatoes.
  3. Add the carrots on top next. Top with 1/4 can of the diced tomatoes.
  4. Finally, top with the eggplant. Top with the last 1/4 can of the diced tomatoes. Season with salt & pepper. Spinkle the cinnamon on top. Put the lid on and set the crock-pot on a low setting.
  5. When the food is fully cooked and complete, top with the parsley for a fresh burst of vibrancy!


 


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