Slow-Cooker Chicken Ragù With Herbed Ricotta

By Sarah DiGregorio

Updated February 1, 2023

  • Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
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Total Time
6½ hours
Rating
4(4,146)
Comments
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This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 ½ teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.

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Ingredients

Yield:4 servings

  • 1 ½ pounds boneless, skinless chicken thighs

  • 1 small carrot, peeled and chopped

  • ½ yellow or red onion, finely minced (about 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)

  • 1 ½ teaspoons red-pepper flakes, plus more to taste

  • 1 teaspoon onion powder

  • Kosher salt and black pepper

  • 1 (14-ounce) can whole tomatoes or crushed tomatoes

  • 8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

  • 1 cup whole-milk or part-skim ricotta

  • Heaping ¼ cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

  • Juice of ¼ lemon (1 to 2 teaspoons)

  • 1 teaspoon balsamic vinegar

  • 1 handful torn fresh basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 166 milligrams cholesterol; 576 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 6 grams fiber; 1097 milligrams sodium; 45 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

  2. Step 2

    Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

  3. Step 3

    Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

  4. Step 4

    Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

  5. Step 5

    Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

  6. Step 6

    Divide among bowls and top with the ricotta mixture.

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Ratings

4 out of 5
4,146 user ratings
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Comments

Andrew

I did the recipe without substitutions in a pressure cooker for 45 mins/fast release. Chicken was perfect and felt apart as I stirred.

Anne Marie Redoutey

How about a dutch oven version please!

lisa

Someone asked about Dutch oven. I use that more than my slow cooker. typically use the same proportions in whatever recipe and cook in my LC at 300 for 1.5 to 2 hours, checking for fineness. (Not very exact I know ... but works for me!)

Julie

This is easy and delicious. I make it regularly. I really don’t like the ricotta and just sprinkle liberally with grated parmesan. Also, that amount of red pepper flakes is crazy hot. I now use a heaping half teaspoon. Serve over pasta or rice.

Carly

Super delicious (a keeper for sure!) but as is always the case, it’s a good idea to be conservative with the red pepper flakes. Used less than what the recipe called for and it was right on the edge of too spicy for me.

Libby

This is great with the lemon and herbs. Let it sit 2 days for it's bet flavor.

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