This slow cooker chicken ragu with basil ricotta is a deliciously comforting twist on a classic Italian favourite. Tender chicken is slow cooked in a rich tomato sauce with herbs and vegetables until it's beautifully soft and easy to shred.
Served with pasta and topped with creamy basil ricotta, this is an easy, flavour-packed family dinner that's perfect for busy weeknights. The slow cooker does most of the work, making this chicken ragu a fuss-free meal you'll want to make again and again.
Tips
- Meal prep - double the recipe and use some for a lasagne filling, on baked potatoes or make ragu toasties with mozzarella.
- Optional variations:
- Spicier version - add more chilli flakes, Calabrian chilli paste or spicy Italian seasoning.
- Vegetable boost - increase the amount of carrots, add celery or mushrooms, or stir some spinach in at the end.
- Low-carb option - serve over courgetti (zoodles), cauliflower rice or roasted aubergine slices.
- Parmesan herb ricotta swap - mix the ricotta with parsley and grated parmesan instead of basil.
- This slow cooker chicken ragu with basil ricotta recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - but thighs stay juicier during long slow cooking. If using breast, reduce the cook time slightly.
Yes - the ragu tastes even better the next day. Keep it in the fridge for up to 3 days.
Yes - freeze in portions for up to 3 months. Defrost overnight and reheat gently.
Wide pasta like pappardelle or tagliatelle holds the sauce beautifully, but rigatoni also works well.
Remove the lid for the last 30 minutes or simmer it on the hob to reduce the sauce.
Yes - skip the ricotta or use a dairy-free alternative. Finish with olive oil and fresh basil instead.
Garlic baguette, focaccia, or a crisp green salad balance the richness perfectly.
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How to make this Slow Cooker Chicken Ragu with Basil Ricotta
Ingredients
- 600g skinless boneless chicken thighs
- 1 small carrot (approx. 60g), peeled and diced
- 1 small onion (approx. 60g), finely chopped
- 4 cloves garlic, finely chopped
- 3 tbsp tomato puree
- 2 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 1.5 tsp chilli flakes, plus extra, to taste
- 1 tsp salt, plus a pinch for the ricotta mixture
- a few grinds of black pepper
- 400g tin chopped tomatoes
- 300g pappardelle, tagliatelle, fettuccine or other long, wide pasta
- 250g ricotta
- 10g basil leaves, chopped
- 2 tsp lemon juice
- 1 tsp balsamic vinegar
- a small handful of basil leaves, torn
Instructions
- Place the chicken, carrot, onion, garlic, tomato puree, olive oil, dried thyme, dried oregano, chilli flakes, salt, pepper and tin of tomatoes into the slow cooker. Stir to combine.
- Cover and cook on low for 4 hours, until the chicken is tender.
- With 15 minutes to go, cook the pasta according to the packet instructions, then drain. Meanwhile, in a small bowl, combine the ricotta with the chopped basil leaves, lemon juice and a pinch of salt, and set aside.
- Coarsely shred the cooked chicken with two forks, then and add the balsamic vinegar and torn basil leaves. Taste the sauce, adding more chilli flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Serve in bowls and top with the ricotta mixture.
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Slow Cooker Chicken Ragu with Basil Ricotta
Ingredients
- 600 g (1.3 lb) skinless boneless chicken thighs
- 1 small carrot (approx. 60g) peeled and diced
- 1 small onion (approx. 60g) finely chopped
- 4 cloves garlic finely chopped
- 3 tbsp tomato puree
- 2 tbsp olive oil
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 1.5 tsp chilli flakes plus extra, to taste
- 1 tsp salt plus a pinch for the ricotta mixture
- a few grinds of black pepper
- 400 g (14.1 oz) tin chopped tomatoes
- 300 g (10.6 oz) pappardelle, tagliatelle, fettuccine or other long, wide pasta
- 250 g (8.8 oz) ricotta
- 10 g (0.4 oz) basil leaves chopped
- 2 tsp lemon juice
- 1 tsp balsamic vinegar
- a small handful of basil leaves torn
Instructions
- Place the chicken, carrot, onion, garlic, tomato puree, olive oil, dried thyme, dried oregano, chilli flakes, salt, pepper and tin of tomatoes into the slow cooker. Stir to combine.
- Cover and cook on low for 4 hours, until the chicken is tender.
- With 15 minutes to go, cook the pasta according to the packet instructions, then drain. Meanwhile, in a small bowl, combine the ricotta with the chopped basil leaves, lemon juice and a pinch of salt, and set aside.
- Coarsely shred the cooked chicken with two forks, then and add the balsamic vinegar and torn basil leaves. Taste the sauce, adding more chilli flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Serve in bowls and top with the ricotta mixture.
Notes
- Meal prep - double the recipe and use some for a lasagne filling, on baked potatoes or make ragu toasties with mozzarella.
- Optional variations:
- Spicier version - add more chilli flakes, Calabrian chilli paste or spicy Italian seasoning.
- Vegetable boost - increase the amount of carrots, add celery or mushrooms, or stir some spinach in at the end.
- Low-carb option - serve over courgetti (zoodles), cauliflower rice or roasted aubergine slices.
- Parmesan herb ricotta swap - mix the ricotta with parsley and grated parmesan instead of basil.
- This slow cooker chicken ragu with basil ricotta recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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