Think of the obvious benefit of crockpot meals! I mean, you can throw stuff into the pot in the morning before you leave for work (or wherever you go to do what you do) and when you come home — the house smells divine, and dinner is done!
It seems to me that chicken and crockpots somehow belong together and when you try this simple recipe for Chicken Thighs with Eggplant and Olives over Pasta you will surely agree.
Chicken Thighs with Eggplant and Olives over Pasta
Servings
4 Servings
Ingredients
- 4 boneless chicken thighs 1½ lbs
- Kosher salt
- Freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 4 cups jarred pasta sauce
- 1 cup sliced Spanish olives
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 1 teaspoon garlic powder
- 2 small eggplants cut into 1-inch cubes (about 4 cups)
- 4 tablespoons chopped fresh parsley
- 1 pound rigatoni or other favorite pasta
Instructions
- Season chicken with salt and pepper. Heat oil in a large sauté pan over medium high heat. Brown chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer thighs to slow cooker and cover with sauce, olives, onion powder, red pepper and garlic powder. Cook on low for 5 hours. Add eggplant and cook 1 more hour.
- About 15 minutes before chicken is done, cook pasta according to package directions and drain well. After 6 hours remove chicken from slow cooker and set aside. Stir in parsley and cooked pasta. Distribute between 4 serving bowls and top each with a chicken thigh.
awesome! thanks for sharing!!!
yes of course, for sure – just cook as you normally would for thighs OR follow Tzivia’s comment below for slow cooking in the oven.
THANK YOU!!!!!!!!!!!!!! I remember when I wrote it and someone said to me “only the ‘few’ people that don’t know how to cook are going to buy it.” I remember feeling so down when I heard that… bc I always thought it would appeal to everyone, even “seasoned” cooks – well guess what – it is my bestselling book of all 3 🙂 thanks so much for commenting.
Made this last night. I have a 7 qt crockpot which is way to big for two portions so made it in the oven in a roasting bag on 250 for 2 hr. After the 2hrs I opened the bag put the eggplant in reclosed it and baked it for 1/2hr more. Also my husband asked for quinoa instead of the pasta so I cooked that separately and didn’t put it in the sauce but put sauce on top, was really good. And only one pot to wash even better.
Sounds nice but don’t have a slow cooker. Could this be done in the oven?
My family likes chicken thighs and I will be trying this recipe. Though I think you could change the sauce but at first I follow the receipe.
Laraine
P.S. I bought the first Quick & Kosher for my daughter and she loves it. It a great book for a beginner and even long time cooks.