American Recipes

Slow Cooker Chicken Ragu

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If you love actually did view and loved my Slow Cooker Beef Ragu recipe, then i assure you, you’re definitely going to love this Slow Cooker Chicken Ragu. Its true we all are looking for quick, easy, healthy and deliciously tasty recipes, am I right?!

Well the good news is, this recipe hits that nail directly to the head! The preperation time is just 10 minutes, then for the slow cookers, they do all of the work to make this a deliciously flavorful dinner!

Slow Cooker Chicken Ragu Ingredients:

  1. 1 large onion (sliced)
  2. 4 garlic cloves
  3. 2 tbsp fresh rosemary (chopped)
  4. 2 lbs chicken breasts (boneless, skinless)
  5. 1 tsp kosher salt
  6. 1 tsp black pepper
  7. 2 cups chicken broth
  8. ¼ cup red wine
  9. 1 can (6 oz) tomato paste
  10. 1 can (15 oz) diced tomatoes
READ ALSO:   10 Healthy Crockpot Chicken Recipes, Easy Crockpot meals

Serve with:

  1. 12 oz papparadelle pasta or creamy polenta
  2. ½ cup parmesan cheese (grated) – optional topping
  3. ½ cup mozzarella cheese (grated) – optional topping

Slow Cooker Chicken Ragu Preparation steps:

  1. Add the onion, garlic cloves and fresh rosemary to the bottom of a slow cooker.
  2. Season the chicken with the salt and pepper, then add to the slow cooker.
  3. In a medium bowl, combine the chicken broth, red wine and tomato paste.
  4. Pour the mixture over the chicken.
  5. Add the can of diced tomatoes to the slow cooker.
  6. Cook on low for 8-9 hours, or on high for 4-5 hours.
  7. Reach a fork into the crock pot and the chicken will pull right apart.
  8. I highly recommend serving the chicken ragu over creamy polenta (to make a gluten free meal!) or papparadelle pasta.
  9. Use a ladle to pour the chicken ragu and tomato sauce from the slow cooker over the polenta or pasta.
  10. Top with fresh grated parmesan or mozzarella cheese (or both if you’re like me and LOVE cheese!)
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Print

Slow Cooker Chicken Ragu


  • Author: Chef Lilian
  • Prep Time: 10 Minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
Scale

Ingredients

  1. 1 large onion (sliced)
  2. 4 garlic cloves
  3. 2 tbsp fresh rosemary (chopped)
  4. 2 lbs chicken breasts (boneless, skinless)
  5. 1 tsp kosher salt
  6. 1 tsp black pepper
  7. 2 cups chicken broth
  8. ¼ cup red wine
  9. 1 can (6 oz) tomato paste
  10. 1 can (15 oz) diced tomatoes

Serve with:

  1. 12 oz papparadelle pasta or creamy polenta
  2. ½ cup parmesan cheese (grated) – optional topping
  3. ½ cup mozzarella cheese (grated) – optional topping

Instructions

  1. Add the onion, garlic cloves and fresh rosemary to the bottom of a slow cooker.
  2. Season the chicken with the salt and pepper, then add to the slow cooker.
  3. In a medium bowl, combine the chicken broth, red wine and tomato paste.
  4. Pour the mixture over the chicken.
  5. Add the can of diced tomatoes to the slow cooker.
  6. Cook on low for 8-9 hours, or on high for 4-5 hours.
  7. Reach a fork into the crock pot and the chicken will pull right apart.
  8. I highly recommend serving the chicken ragu over creamy polenta (to make a gluten free meal!) or papparadelle pasta.
  9. Use a ladle to pour the chicken ragu and tomato sauce from the slow cooker over the polenta or pasta.
  10. Top with fresh grated parmesan or mozzarella cheese (or both if you’re like me and LOVE cheese!)
READ ALSO:   Chinese Honey BBQ Chicken Salad

Notes

This easy slow cooker recipe for Chicken Ragu takes only 10 minutes to prep, then slow cooks all day for a delicious dinner!. This recipe easily serves 4-6 people, but also makes great leftovers if you’re only cooking for 2 people, like me!

  • Category: chicken
  • Method: cooking
  • Cuisine: Italian

Nutrition

  • Calories: 231 kcal

Keywords: Slow Cooker ,Chicken, Ragu

Note: This easy slow cooker recipe for Chicken Ragu takes only 10 minutes to prep, then slow cooks all day for a delicious dinner!. This recipe easily serves 4-6 people, but also makes great leftovers if you’re only cooking for 2 people, like me!

About Chef Lilian

Your favorite recipe author, faithful to every course. Mail me at chef@foodwellsaid.com

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