Slow-Cooker Chicken Ragù With Herbed Ricotta
This Slow-Cooker Chicken Ragù With Herbed Ricotta is a warm and comforting dish that combines tender chicken, spicy tomato sauce, and creamy ricotta. It’s perfect for a hearty meal that’s as easy as it is satisfying.
Slow-cooked to perfection, the ragù’s rich flavors meld beautifully, while the herbed ricotta adds a fresh, creamy contrast. The pasta soaks up the sauce, making every bite a delightful experience.
Adjust the heat level to your preference, and let the slow cooker do the work. This recipe is sure to become a go-to for any weeknight dinner or cozy gathering.
Slow-Cooker Chicken Ragù With Herbed Ricotta – Ingredients
Tender chicken thighs form the hearty base of this ragù, slow-cooked to perfection for a melt-in-your-mouth texture. Aromatic onions and garlic bring depth, while the sweetness of carrots balances the dish.
Rich tomato paste and crushed tomatoes create a flavorful sauce, with a touch of olive oil to enhance the flavors. Fresh thyme and oregano infuse the ragù with earthy, fragrant notes, while red-pepper flakes add just the right amount of heat.
Creamy ricotta, mixed with fresh herbs and a splash of lemon, offers a refreshing contrast, bringing a light, tangy finish that complements the hearty sauce.
Recipe Tips for Slow-Cooker Chicken Ragù With Herbed Ricotta
1. Customize the Spice Level:
The beauty of this dish lies in its versatility when it comes to spice. Begin with 1½ teaspoons of red-pepper flakes for a mild heat, and taste the sauce towards the end of cooking. If you prefer more kick, feel free to add additional red-pepper flakes. This allows you to control the heat to your preference and cater to all spice levels.
2. Don’t Skip the Slow-Cooking Time:
Patience is key! The long, slow cooking time ensures that the chicken becomes incredibly tender and the flavors meld perfectly. If you can, resist the urge to rush the cooking process, as a shorter cook time can result in less flavorful ragù and less tender chicken.
3. Use High-Quality Tomatoes:
Since tomatoes play a starring role in this ragù, using high-quality canned tomatoes—whether whole or crushed—will elevate the dish. Opt for San Marzano tomatoes or a similar variety for their rich, sweet flavor, which creates a base for the ragù that is second to none.
What to Serve with Slow-Cooker Chicken Ragù With Herbed Ricotta
1. Garlic Bread:
A crunchy, buttery garlic bread is the perfect accompaniment to this saucy pasta dish. The crispy texture and rich garlic flavor offer a satisfying contrast to the creamy ricotta and spicy ragù. Serve slices alongside your pasta to soak up every last bit of sauce.
2. A Simple Green Salad:
Balance out the richness of the chicken ragù with a light, refreshing green salad. A simple mix of arugula, spinach, and mixed herbs dressed in a lemony vinaigrette will provide a tangy contrast to the creamy ricotta and savory ragù. The crispness of the greens also helps cut through the heaviness of the pasta.
3. Roasted Vegetables:
Roasted vegetables like zucchini, bell peppers, and cherry tomatoes complement the dish’s flavors perfectly. The caramelized sweetness of the roasted vegetables enhances the hearty, comforting feel of the ragù, while adding extra depth and a burst of color to your plate.
FAQ for Slow-Cooker Chicken Ragù With Herbed Ricotta
1. Can I use chicken breasts instead of thighs?
While chicken breasts can be used as a substitute, chicken thighs are recommended for their juicier, more tender texture when slow-cooked. Thighs also absorb the flavors of the sauce better, making for a richer dish.
2. Can I make this recipe ahead of time?
Yes! This dish is perfect for making ahead. You can prepare the ragù in the slow cooker and refrigerate it after cooking. Reheat it on the stove or in the microwave before serving. The flavors will actually deepen after sitting for a day or two.
3. Is it possible to freeze leftovers?
Absolutely! The slow-cooked chicken ragù freezes well. Store it in an airtight container for up to three months. When ready to enjoy, simply thaw it overnight in the fridge and reheat on the stove before serving.
4. Can I use a different type of pasta?
While pappardelle, tagliatelle, and fettuccine are ideal due to their ability to hold the hearty ragù, any long pasta such as spaghetti or linguine can be substituted. Just make sure to cook the pasta al dente so it holds up well when combined with the ragù.
Slow-Cooker Chicken Ragù With Herbed Ricotta
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1 small carrot peeled and chopped
- ½ yellow or red onion finely minced (approximately 1 cup)
- 4 garlic cloves smashed and chopped
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- 1 sprig fresh oregano or ½ teaspoon dried oregano
- 1½ teaspoons red-pepper flakes plus extra to taste
- 1 teaspoon onion powder
- Kosher salt and black pepper to taste
- 1 14-ounce can whole or crushed tomatoes
- 8 ounces pappardelle tagliatelle, fettuccine, or other thick pasta
- 1 cup whole-milk or part-skim ricotta
- Heaping ¼ cup chopped fresh soft herbs such as chives, oregano, parsley, basil, or a mix
- Juice of ¼ lemon 1 to 2 teaspoons
- 1 teaspoon balsamic vinegar
- 1 handful of torn fresh basil leaves
Instructions
- Combine Ingredients in Slow Cooker:
- In a 6- to 8-quart slow cooker, place the chicken, chopped carrot, minced onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes, and onion powder. Season with 2 teaspoons of kosher salt and a few grinds of black pepper.
- Add Tomatoes:
- Pour the tomatoes, including their juices, into the slow cooker. If using whole tomatoes, crush them by hand before adding them in. Stir to ensure all ingredients are well-mixed.
- Slow Cook the Ragù:
- Cover and cook the mixture on low for about 6 hours, until the chicken is fully tender. The ragù can remain on the “warm” setting for an additional 1 to 2 hours if needed.
- Cook the Pasta:
- While the ragù is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. In a separate small bowl, combine the ricotta with the chopped herbs, lemon juice, and a pinch of salt. Set this mixture aside.
- Shred Chicken and Adjust Seasoning:
- Once the chicken is tender, use two forks to shred it. Discard the thyme and oregano sprigs, then stir in the balsamic vinegar and fresh basil leaves. Taste the sauce, adjusting the spice level with additional red-pepper flakes if desired. Turn off the slow cooker.
- Combine Pasta and Sauce:
- Add the drained pasta to the slow cooker and toss everything together to combine.
