This super easy slow cooker recipe has become a winter staple in our house.

The 3 core ingredients are chicken, eggplant and tomato sauce… the rest is optional and therefore easily adapted to suit your taste and whatever ingredients you’ve got available.

It’s an easy way to “sneak in” some greens and/or other veggies, so feel free to experiment!

Ingredients (makes 3 – 4 servings)

1 medium eggplant, washed, stem removed and sliced about 1/4″ thick
1 lb. boneless, skinless thinly sliced chicken breast or chicken tenders
2 jars tomato sauce of choice (I like to use one with extra veggies but no added sugar, like Newman’s Own Organic Farmer’s Garden or similar) OR can sub 3 cups crushed or diced tomatoes
3 cloves garlic, minced
1 tbsp Italian seasoning or fresh herbs of choice
1/2 pound sliced pepperoni, pancetta or Canadian bacon
1 cup mushrooms, sliced
1 cup veggies of choice (broccoli, spinach, kale or peppers), chopped
1 cup sliced black olives
Sea salt & pepper to taste

Instructions

1. Slice eggplant about 1/4″ thick
2. Coat bottom of slow cooker with tomato sauce (3 – 4 spoonfuls or so should do it)
3. Next, add a single layer of eggplant, then chicken and black olives, sauce, garlic and herbs / seasoning, veggies, mushrooms and pepperoni (or Canadian bacon or pancetta), more sauce
4. Repeat until ingredients are used up… you should have 1-2 layers (its fine if they are uneven… just use up what you have)
5. Add a bit sea salt and pepper on top (if preferred, you can do this to taste when serving)
6. Cook on high for 3-4 hours or low for 6-8 hours
8. Scoop into bowls, allow to cool a bit and enjoy!

Note: This recipe is super easy and very versatile.  I’ve made it a number of different ways… sometimes I leave out the garlic; sometimes I use fresh thyme & oregano, other times I use dried Italian seasoning.  I’ve made it with and without the Canadian bacon, pepperoni or pancetta.  I’ve also varied the added veggies each time, depending on what I’ve got on hand.