Best 5 Slow Cooker Chicken Ragù With Herbed Ricotta Recipes

CHICKEN RAGù WITH HERBED RICOTTA

Steps:

• Preheat oven to 325°F.
• Pat chicken dry with paper towels and season both sides of each with salt and pepper.
• In a 6 to 7 quart Dutch oven (with a lid), heat oil over medium-high heat. Add chicken and brown on both sides, 8 to 10 minutes. You may need to do this in two batches. Transfer thighs to a large plate and pour off all but 2 teaspoons of fat from the frying pan (add more olive oil if needed).
• Over medium heat, add onion, carrots and celery. Season with salt. Stirring frequently, cook until just softened, about 5 minutes.
• Add garlic and red pepper flakes. Stir for 1 minute.
• Add tomato paste and stir for 1 minute.
• Add wine to deglaze pot, scraping any brown bits up at the bottom of your pot with a wooden spoon.
• Add crushed tomatoes and stir.
• Add thyme, rosemary and chicken to the pot. Season with salt and pepper.
• Cover pot and transfer to the oven and cook for about 1-1/2 hours or until the chicken is very tender. (Alternatively you could add everything to a slow cooker at this step and cook on low for 6 hours.)
• Place the balsamic vinegar and basil near the stove (so you don't forget to add it).
• While chicken is in the oven, mix ricotta, herbs, lemon zest and lemon juice in a small bowl. Season with salt. Refrigerate until ready to use.
• Remove the pot from the oven. Discard herb sprigs.
• Shred chicken with two forks.
• Stir in balsamic vinegar and torn basil.
• Serve warm over short pasta topped with herbed ricotta.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

EASY SLOW COOKER CHICKEN

Steps:

• Cut chicken breasts into large chunks.
• Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

CHICKEN RAGU (SLOW COOKER)

Steps:

• In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
• Transfer the chicken to the slow cooker.
• Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
• Add the wine and bring it to a simmer.
• Scrape the mixture into the slow cooker.
• Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
• Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
• Remove the chicken and let cool slightly.
• Discard the skin and bones and cut the chicken into bite-size pieces.
• Return the chicken to the sauce.
• Just before serving, reheat the sauce if necessary.
• Serve over hot cooked pasta.

QUICK RAGù WITH RICOTTA AND LEMON

Steps:

• In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
• Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
• Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
• In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
• Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.