Slow-Cooker Chicken Ragù With Herbed Ricotta
- Total Time
- 6½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
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!)
Donna
Done in the crockpot, fall-apart tender, full of flavor. I used bone-in thighs and subbed mascarpone for ricotta because that’s what I had, and the dish was shockingly delicious, maybe the best crockpot dish I have ever made.
anj
I just did this sauce is in my instant pot. Basically followed all the proportions but added some anchovy. I also didn’t have carrots so I put in a little mushroom. Sautéed everything for a few minutes and then did manual high pressure for 8 mins and manual release (I would have done natural release but there were hungry people staring me down). Turned out great.
JT
I followed the recipe exactly except I used a 28 oz can of crushed San Mariano tomatoes, And 2C of ricotta with extra herbs, fancy expensive pasta. I wound up serving it for a friends birthday & it was TERRIFIC - my favorite recipes are “maximum impact for minimum effort” & this fits that!
Jeanne
Cooked this on the stove top in a Dutch oven and it came out great. I browned the boneless, skinless chicken thighs first.Left some nice fond to be scraped into the onion- garlic- herb mix when I sautéed them.After that I added all ingredients except the ricotta mix and cooked on low for about 1 1/2 hours. Even before the ricotta was added it had a great flavor. Finished with the ricotta and a little pasta water and it was wonderful on pappardelle. Will make again!
Patricia Garcia
For those wanting to use a Dutch oven, I suggest browning the chicken thighs first, then add the ingredients as written, and put it in a 325o oven for 1-1/2 hours to braise, rather than fussing with the simmer stages on the stovetop. Been using that method for over 60 years, giving whatever, a stir or a flip over, halfway through. Works on lamb shanks, beef stew, osso bucco, whatever.
Sarah B
I see two notes about using an instant pot - one that says 45 minutes and one that says 8. Thoughts about the difference? Also, any thoughts about using chicken breasts? Thanks!
Staci
I browned the chicken in a pan before adding it to the slow cooker and sautéed the onion and garlic in the browned bits and then added them to the slow cooker. Very easy and tasty.
grptcooker
Instant pot conversion:I did this as written, sautéed ingredients first, then added all in, at high pressure for 15 mins, 10 mins natural release. So good, definitely a repeater
Patricia Garcia
gonna give you my secret hint. When a savory dish is bland, add just a bit of soy sauce or Asian fish sauce. It adds umami! Another, is a splash of lemon juice.
Fxfxrorthogal
LC stands for Le Creuset.
Alex
Miraculously, I already had every single ingredient on hand, with the exception of having to use boneless breasts instead of boneless thighs. I doubled the garlic and reduced the cooking time to 5.5 hours; otherwise, I followed the recipe to the letter. It needed quite a bit of added salt and hot red pepper flakes at the end, but it ended up delicious. The amount of liquid was perfect with no adjustments needed. For beer lovers: this is amazing paired with a pilsner.
tooch
I used the Instant Pot as suggested by others and cooked for 16 minutes, natural release. Was just right.
JSG
So the first time I made this, I followed the recipe to a T except did it for 11 mins in my Instant Pot. It was good, but felt like something was missing. This time, I - doubled the onion (so used one whole one) and sautéed that in the IP first - then added garlic, red pepper flakes, and onion powder, and 2 anchovies - then added tomato paste - then used about 1/2 cup RED WINE to deglaze the pan. Then added everything else and did 11mins in IP again. MUCH better this time.
Lora
Because I am dishes-averse, I tried throwing the pasta right in the crock pot instead of boiling it separately. Put in the pasta with a little over a cup of water and a bit of salt, and it cooks right in the sauce within about 30 minutes. Perfect.
ET
I made as described, except that following suggestions here, i used 28oz of tomatoes and more herbs. I served the pasta separately as both I and my guests prefer to go light on the carbs. Three of us, had a very nice meal, and I've just put an additional five portions of the sauce in the freezer, so rather than four servings, I have eight! I don't normally have this issue with NYT recipes, so can't help wondering if I'm the only one that found the quantities VERY generous for four!
angela
28 ounce crushed tomatoes
Caro
I used my slow cooker, followed the recipe except I used chicken breasts and it was delicious!
Jamie
This is probably my all time favorite NYT Cooking recipe, and I make a lot of NYT recipes! The entire family loved it. I served it over egg noodles, and it was just perfect. Prep is easy, it’s very hands off, and doesn’t heat up a summer kitchen. Don’t skip the ricotta— it really makes the dish special. This one’s a keeper for sure!
Christina
Followed directions exactly but turned out watery. Any tips?
Outonalimb62
Really good, especially for the minimal effort required. Used my instant pot, browned the chicken first. Forgot to add the vinegar at the end but was still good. Leftovers were great for lunch. Will make again.
RSC3
Add more tomato paste / sauce
Karen
Super good and easy! Browned chicken on stovetop in Dutch oven, then tossed in other ingredients. Used 28 oz. can of crushed tomatoes, and 1 t pepper flakes (which was enough for us). Braised in oven at 300F for about 1.5 hrs. Didn't have ricotta; served over mashed potatoes (used butter and cream for those) which made for a tasty combination. Tongs worked pretty darned well for shredding - wasn't a fine and thorough shredding, but shredded well enough.
Sherri
I used a package of 9 oz. Rana refrigerated fettuccine instead of cooking noodles. I dropped it as is from the package onto the sauce as directed for drained pasta and after about 5 minutes mixed it in. About 10-15 minutes later, it was ready to serve. Pasta was the perfect amount for this recipe.
wren
We found 1.5 tsp of red pepper flakes made this a little spicy for our taste. Will reduce to 3/4 - 1 tsp next time. Otherwise a good recipe!
Nancy
Wow, flavor is fabulous; I will avoid the urge to dodge my slow cooker now. Suggestions: brown the meat before slow-cooking to add a bit of texture, and add lemon zest to ricotta mixture for brightness. Added bonus: great aroma throughout the house for most of the day.
Angela
This was so good and easy to make. I subbed in Calabrian chili paste for the red pepper flakes and just used my favorite Italian seasoning blend in the sauce.
ZDiggs
Yummos! Made as directed, except: Parboiled diced carrots Used 28 oz crushed tomatoes Accidentally cooked for 8 hrs Added 1.5 Tblsp soy sauce at end Added 1 Tblsp fruity balsamic vinegar at the end
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