Slow-Cooker Chicken Ragù With Herbed Ricotta

By Sarah DiGregorio

Updated Feb. 2, 2023

Slow-Cooker Chicken Ragù With Herbed Ricotta
Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
6½ hours
Rating
4(3,971)
Comments
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This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1½ teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.

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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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Preparation

  1. 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.

  2. Step 2

    Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Divide among bowls and top with the ricotta mixture.

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Ratings

4 out of 5
3,971 user ratings
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Comments

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!)

NYC to NC

I didn’t have 6 hours. It was our wedding anniversary. Used my Staub Dutch oven. Followed other comments and browned the chicken first, then added all other ingredients as described; cooked in the oven at 325 for 90 minutes. Used 28 oz can of San Marzano tomatoes, added fresh basil and parsley as well as Parmesan to the ricotta mixture. Served with a Tuscan red. So good!!

Jan

I had family members who didn’t want the ricotta, and since this was very watery when I opened the lid, I ended up adding more tomato paste to thicken it up, about 3 tbsp. There was a lot of sauce so I ended up doubling the pasta. All in all, this was good but if I make e it again I would put the carrots on the bottom under the chicken because they were still quite firm.

John C

I'm not a big fan of chicken thighs. Could I substitute the thighs fir boneless skinless chicken breasts?

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