Slow Cooker Chicken Ragu with Basil Ricotta

By: Deborah

Tender slow cooked chicken simmered in a rich tomato and herb ragu, served with pasta and creamy basil ricotta. A comforting, easy Italian-inspired dinner perfect for busy nights. 

PREP: 10

COOK: 4

TOTAL: 4 10

Servings: 4 people

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Equipment

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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