Chicken Eggplant Caponata Crock Pot Recipe

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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