Sangiovese
Sangiovese (and all the other names the Italians call it by) is the grape that makes Chianti. It produces wines that have lots of acidity, plenty of earthiness and red fruit flavors.
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LGCM / Recipes / Poultry & Chicken Recipes / Slow Cooker Chicken Ragù
If you want a comforting pasta dish that doesn’t cost a lot, this slow cooker chicken ragù recipe is for you!
Many common ragùs, like bolognese sauce, are made with beef or pork. In this recipe, we use affordable boneless skinless chicken breasts to bring lean protein nutrition to a very flavorful sauce.
This straightforward recipe lets you dump the ingredients into your slow cooker, set it, and walk away. However, if you have questions, or would like a little bit more context to the recipe, we’re answering a few questions below.
Ragù is a hearty Italian sauce, renowned for its rich and deep flavors that beautifully meld together over slow cooking. At its core, ragù is a meat-based sauce, traditionally made with finely chopped or ground beef, pork, or veal, simmered gently with onions, celery, and carrots.
These ingredients form the base of the sauce, infused with tomatoes and a touch of wine to add depth and complexity. Each region in Italy has its own variation of ragù, with some using different meats like lamb or game, and others incorporating dairy such as cream or milk to create a more tender texture.
Traditionally, the ingredients are seared before cooking, and if you would like to get more texture in your sauce (and if you have time), you can sear the chicken and vegetables in a skillet before you add them to the slow cooker.
This step is not necessary and does not detract much from the recipe if you don’t do it!
Our slow cooker chicken ragù is a very moderately seasoned dish that can easily be spiced up if you like a bit of heat in your food. Here are two simple ways to bring a touch of authentic Italian spice to this dish:
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You can definitely use bone-in chicken thighs instead of boneless skinless chicken thighs in this slow cooker chicken ragù, but keep a few things in mind:
It is a little more work to work with bone-in chicken thighs, but you will get a little bone marrow flavor if you use them. It’s up to you!
Our slow cooker chicken ragù could also be made in a Dutch oven or similar cookware on the stovetop if you don’t have time to make it in the slow cooker. To do so, just follow these steps:
Time to get cooking! We hope you enjoy this slow cooker chicken ragù recipe. We think it’s easy to cook and delicious – a real winning combination!
If this recipe isn’t quite right, or you’d like more like it, you can find more chicken thigh recipes here, and more slow cooker recipes here.
Don’t forget to leave a rating if you liked the recipe or a comment if you have any questions or tweaks you made that you thought were yummy!
Add the chicken, carrot, onion, garlic, tomatoes, chicken broth, tomato paste, Italian seasoning, salt, and black pepper to a 6 quart size slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6 – 8 hours until the chicken is tender.
Once the chicken is cooked, remove it from the slow cooker and shred. Return the shredded chicken to the slow cooker and mix together. Taste the sauce and season with more salt and pepper to your taste.
Add the cooked pasta to the slow cooker and toss to combine. Divide the pasta among bowls and serve with freshly chopped basil and grated parmesan on top.
Enjoy your nourishing and delicious slow cooker chicken ragù!
Sangiovese (and all the other names the Italians call it by) is the grape that makes Chianti. It produces wines that have lots of acidity, plenty of earthiness and red fruit flavors.
A little bit lighter than a stout, Porters are great when you want a rich beer that isn’t overly heavy.