Slow-Cooker Chicken Ragù With Herbed Ricotta
Updated Feb. 2, 2023
- Total Time
- 6½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless, skinless chicken thighs
- 1small carrot, peeled and chopped
- ½yellow or red onion, finely minced (about 1 cup)
- 4garlic cloves, smashed and chopped
- 3tablespoons tomato paste
- 2tablespoons olive oil
- 1sprig fresh thyme (or ½ teaspoon dried thyme)
- 1sprig fresh oregano (or ½ teaspoon dried oregano)
- 1½teaspoons red-pepper flakes, plus more to taste
- 1teaspoon onion powder
- Kosher salt and black pepper
- 1(14-ounce) can whole tomatoes or crushed tomatoes
- 8ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
- 1cup 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)
- 1teaspoon balsamic vinegar
- 1handful torn fresh basil leaves
Nutritional analysis per serving (4 servings)
574 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 45 grams protein; 1097 milligrams sodium
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
- 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.
- Step 2
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- 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.
- 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.
- 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.
- Step 6
Divide among bowls and top with the ricotta mixture.
Private Notes
Comments
I did the recipe without substitutions in a pressure cooker for 45 mins/fast release. Chicken was perfect and felt apart as I stirred.
How about a dutch oven version please!
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!)
Chicken was very tender but overall despite the herbs and slow cooking it wasn’t as flavorful as most other NYT Cooking dishes. The herbed ricotta definitely helps but this one won’t make it into the rotation.
Very good. My wife asked that I make sure to make it again. I didn’t have time for the slow cooker, so as others have suggested, I started stovetop and then braised it in the oven for 90 minutes in our Staub Dutch oven. Also as others have suggested, I browned the chicken in the Dutch oven; removed it to a plate with a slotted spoon; then sautéed the veggies until slightly softened. I used 5 or 6 medium carrots and several stalks of celery that we had on hand. (Our personal preference is for a lot more veggies.) I used a 28-oz can of San Marzano tomatoes, crushed by hand as I added them. We used a full 16-oz package of whole wheat pasta and had more than enough sauce. The ricotta mixture was a nice add.
Even one teaspoon red pepper was too spicy, be warned - we ruined our dish by using this much!