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Slow Cooker Sicilian Chicken and Eggplant

Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Servings: 3 to 4
Calories: 421kcal

Ingredients

  • 1 large eggplant cut into ½” cubes
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 Tbs. pine nuts
  • 1 cup tomato sauce
  • 2 Tbs. red wine vinegar
  • 2 Tbs. olive oil
  • 1 Tbs. fresh basil chopped
  • 1 sprig fresh thyme
  • 1 dash red pepper flakes to taste
  • salt and pepper to taste
  • 1¼ lbs. chicken breast boneless, skinless

Instructions

  • Sprinkle salt over the eggplant generously and then place the eggplant in a colander to drain for 10-15 minutes.
  • Rinse under running water, then squeeze dry as much as you can.
  • Place eggplant in the slow cooker with onion, garlic, pine nuts, tomato sauce, vinegar, olive oil, basil, thyme, and red pepper.
  • Stir to combine and season to taste with salt and pepper.
  • Season chicken breasts with salt and pepper and add to the slow cooker.
  • Cook on high for 4-5 hours or on low for 6-8 hours.

Nutrition

Calories: 421kcal | Carbohydrates: 18g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 121mg | Sodium: 653mg | Potassium: 1413mg | Fiber: 7g | Sugar: 11g | Vitamin A: 480IU | Vitamin C: 15.2mg | Calcium: 46mg | Iron: 2.3mg