Slow-Cooker Chicken Ragù With Herbed Ricotta

Name: Slow-Cooker Chicken Ragù With Herbed Ricotta
Total time: 6 h 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1 small carrot, peeled and chopped; 1/2 yellow or red onion, finely minced (about 1 cup); 4 garlic cloves, smashed and chopped; 3 tablespoons tomato paste; 2 tablespoons olive oil; 1 sprig fresh thyme (or 1/2 teaspoon dried thyme); 1 sprig fresh oregano (or 1/2 teaspoon dried oregano); 1 1/2 teaspoons red-pepper flakes, plus more to taste; 1 teaspoon onion powder; Kosher salt and black pepper; 1 (14-ounce) can whole tomatoes or crushed tomatoes; 8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta; 1 cup whole-milk or part-skim ricotta; Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix; Juice of 1/4 lemon (1 to 2 teaspoons); 1 teaspoon balsamic vinegar; 1 handful torn fresh basil leaves

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(3,904)
Comments: Read comments

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

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Preparation

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.
Step 2
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
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.
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.
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.
Step 6
Divide among bowls and top with the ricotta mixture.

Ratings

4 out of 5

3,904 user ratings

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Comments

Andrew4 years ago

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 Redoutey4 years ago

How about a dutch oven version please!

lisa4 years ago

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!)

Carly1 month ago

have made this a few times, and it’s so satisfying in both taste and ease of the recipe. Subbed boneless thighs for convenience, and still deliciously tender. Otherwise followed the recipe through and through, and will keep coming back to it.

Reed Rothchild1 month ago

Nondescript. Perhaps it’s just my taste, but I was missing acid and umami. Recommend browning the chicken, doubling the tomato paste, and upping the lemon and balsamic vinegar. The ricotta is tasty and adds a nice texture, but it further sweetens the dish. An easy meal —but not particularly memorable.

Midwest Chick2 months ago

Made it per directions. One of our guests had a touch of seconds (to be nice?), but we weren't in love with it. It was too spicy (and we like spice) and not enough sauce. And the ricotta mix was too herby (I used fresh basil, oregano and parsley). The meal wasn't bad, but it wasn't good enough to make again, even with adjustments. I realize I am one of the outliers on this dish.

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