Slow Cooker Chicken Ragu

Name: Slow Cooker Chicken Ragu
Prep time: 15 min
Cook time: 4 h 3 min
Total time: 4 h 18 min
Cuisine: Italian
Ingredients: 1¾ lb Canned Tomatoes; 1 Onion; 3 cloves Garlic; 1 tsp Rosemary; ¼ tsp Red Pepper Flakes; 3 tsp Salt; 1½ lb Chicken Thigh; 7 oz Ricotta; 1 Lemon; ½ oz Fresh Parsley; 11½ oz Rigatoni

By Eatpace

Chicken thighs simmer in tomato and rosemary, then get shredded and tossed with rigatoni and lemony herbed ricotta. The slow cooker handles the sauce while you get on with your day.

Total: 258 min; 15 prep · 243 cook
Serves: 4; Scale it below
Calories: 621; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Rigatoni with shredded chicken tomato ragu and dollops of herbed ricotta.

258 min

Method

6 steps 15 min prep · 243 min cook

Prep

Step 1. Stir Canned Tomatoes, Onion, Garlic, Rosemary, Red Pepper Flakes and a third of the Salt in a slow cooker. Nestle in the Chicken Thigh.
Step 2. Cover and cook on high until the chicken is cooked through and pulls apart easily, about 4 hours.
Step 3. Meanwhile, stir Ricotta, the zest and a squeeze of juice from Lemon, and Fresh Parsley in a bowl. Refrigerate until serving.

Cook

Step 4. Transfer the chicken to a plate and shred with forks. Pour the sauce into a large skillet and simmer over medium-high heat until thick enough to coat a spoon, about 8 minutes.
Step 5. Meanwhile, add the rest of the Salt and Rigatoni to a large pot of boiling water. Cook until just tender, about 10 minutes; reserve a little pasta water, then drain.

Finish & serve

Step 6. Return the chicken to the sauce and toss with the drained pasta over low heat. Add a splash of reserved pasta water if needed to loosen the sauce, then divide among bowls and top with the ricotta mixture.

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Tips

Good to know

Chicken is safe at 165°F inside; cook it until it also shreds easily for the best ragu texture.

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Use dairy-free ricotta if you need a dairy-free topping.

Leftovers

Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat the pasta and sauce until steaming and add the ricotta afterward.

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