Ratatouille Chicken in Crock-Pot

Still really loving the slowcooker! I need to try much more with it, but I haven't had that much time to plan or cook lately. I hope to get a lot done this summer though - it'll be nice to have some time off.

This was the first, but certainly not last, time cooking chicken. I decided I want something simple to go along with it, and settled on a kind-of-ratatouille. It turned out a little watery for my taste, but still very good. The chicken was awesome - very moist and flavorful.

serves 4

1 1/2 yellow onion, coarsely chopped

3 garlic cloves, minced

1 zucchini, diced

100 ml (a little less than 1/2 cup) fennel, finely sliced

1 red bellpepper, diced

1 tsp cumin

1/2 tsp salt

1 can (400 g) tomato "fillets", or regular crushed (or even whole) tomatoes

2 tbsp chunky salsa sauce

1 whole, fresh chicken

salt, lemon pepper

Prepare all the veggies, and mix with the salsa, the tinned tomatoes, and some salt and cumin in the crock-pot.

To prepare the chicken, remove as much skin as possible. (It won't be great slow-cooked.) Season with salt and lemon pepper. Place the chicken, breast down, on top of the veggies. Cover with the lid, and cook on high for four hours.

Serve with some sort of grain - we had bulgur wheat, which was great.