Slow-Cooker Chicken Ragù With Herbed Ricotta
This Slow-Cooker Chicken Ragù offers the comforting essence of lasagna, as the rich, herby ricotta combines with a zesty chicken and tomato sauce. The heat level of the dish can be adjusted to your preference, starting with a mild spice and increasing as desired. The slow cooker helps the chicken release its juices, creating a ragù with just the right consistency for pasta, without the need for extra liquid.
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.
Notes
Dish out the ragù and pasta into bowls and top each serving with a spoonful of the herbed ricotta mixture. Enjoy!