Cozy up with this easy, healthy slow cooker Heirloom Eggplant with Chicken in Red Wine Sauce recipe!
Is it just me, or is the toughest part of the day making it out the door in the mornings? To get through the week, I try to complete some extra meal prep whenever I get the chance. Come Tuesday or Wednesday night, the last thing I want to do is spend hours slaving away at the stove.
This recipe is perfect for those exhausting mid-week nights. With a few minutes of prep time, healthy meals are yours all week long.
Just season up the chicken, brown it off in a skillet, add the veggies and wine, and dump everything into the crock pot. Stick it in the fridge with the lid on so it’s ready for tomorrow. All that’s left to do is toss the crock pot into its heating element as you sprint out the door in the morning.
This is a great dish to have on hand all week because the flavors become richer as it sits. It makes a perfect lunch the next day, or dinner again a couple nights later.
Eggplant is one of the best foods we know of for preventing heart disease. Nasunin, the purple pigment in eggplant skin, is a potent “radical scouring” antioxidant that helps reduce blood pressure, prevents clogged arteries, and even helps prevent cancer. Eggplant is also a great source of soluble fiber, which helps to lower cholesterol and keep healthy gut bacteria flourishing.
So grab your new best friend, eggplant, and let’s make a mess!
- 2 strips of bacon
- 2 tablespoons olive oil
- ½ whole, bone-in chicken
- 2 teaspoons salt
- ½ teaspoon fresh-cracked pepper
- 5 carrots, washed with stems removed, cut into 1 inch chunks
- 8 baby heirloom eggplants, stems removed and halved
- 1 cup red wine, I used Cabernet Sauvingon
- 1 can chopped tomatoes
- ½ cup kalamata olives, halved
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2-3 cups chicken broth, homemade or low-sodium
- 2 springs fresh oregano
- Cook the bacon until crisp with one tablespoon of the olive oil in a large skillet (preferably cast iron) over medium high heat. Set aside.
- Season the chicken with 1 teaspoon of salt and pepper, and put it skin side down in the skillet. Don’t touch it for at east 5 minutes to allow a nice brown crust to form. Set in the crock pot.
- Toss the vegetables into the pan and allow to brown, about 5 minutes.
- Splash in the wine and let it reduce by about a third, another 5 minutes.
- Pour the wine and vegetables into the crock pot, and dump in the canned tomatoes and olives. Pour in enough chicken broth to barely cover all the ingredients.
- Sprinkle on the onion and garlic powder, remaining teaspoon of salt, and a few twists of extra fresh cracked black pepper.
- At this point, you can refrigerate overnight or start cooking on the crockpot.
- Cook on low for 7-8 hours, and enjoy!