Newly obsessed with this weekday lunch that I have on repeat this week! It’s so easy to make and so incredibly flavorful!
It helps me get a lot of protein and veggies in…two things that help keep me on track!
Ingredients
6 chicken thighs, boneless, skinless
¼ cup onion, chopped
1 tablespoon olive oil
2 cups sweet pepper, chopped
2 cups eggplant, chopped
2 cups zucchini, chopped
4 cloves garlic, crushed
1 ¾ cup tomatoes, diced (1 can)
2 tablespoons tomato paste
1 teaspoon Better than Bouillon chicken base
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon onion powder
Directions
Pour oil into the slow cooker and then add onions and ½ of the tomatoes.
Next put in your vegetables and nestle the chicken thighs on top. I like to chop my veggies into equal bite size pieces.
Separately add your garlic, spices, Better than Bouillon, tomato paste and tomatoes together and mix well.
Pour the tomato mixture over the chicken and place the lid on top.
Cook on high for 3-4 hours or on low for 6 hours. (times may vary depending on your slow cooker)
When done, shred the chicken a bit with two forks. Let it sit for a few minutes to absorb the liquid.
If you want to get rid of some of the excess liquid you can turn it up to high and keep the lid off for about 10 minutes.
Enjoy with rice or cauliflower rice or just plain with a squeeze of lemon juice on top!
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