“Is this recipe redone, thought would play with lowering the carbs/salt for fun :)”
READY IN:
6hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, and the pepper flakes.
  2. Toss with large spoon to blend.
  3. Place chicken thighs on top, boneside up.
  4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Serve with salas.

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