Best 3 Slow Cooker Chicken Ragù With Herbed Ricotta Recipes
Indulge in a culinary journey to Italy with our exquisite Slow Cooker Chicken Ragu with Herbed Ricotta. This comforting dish, brimming with authentic Italian flavors, promises a delightful experience for your taste buds. The chicken ragu, slow-cooked to perfection, delivers tender chicken enveloped in a rich and flavorful tomato sauce, while the homemade herbed ricotta adds a creamy and tangy contrast. This delectable main course is effortlessly prepared, requiring minimal prep work and utilizing the convenience of a slow cooker. Accompanying the main recipe are two additional variations for a versatile culinary experience: a flavorful vegetarian ragu and a hearty slow cooker chicken cacciatore. Each recipe is presented with step-by-step instructions, ensuring a seamless cooking process. Let the tantalizing aromas fill your kitchen as you create these Italian masterpieces, perfect for a cozy family dinner or an impressive gathering with friends.
Let's cook with our 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.
QUICK RAGù WITH RICOTTA AND LEMON
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
HERBED SLOW-COOKER CHICKEN
I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
Tips:
- Choose high-quality ingredients: Use fresh, organic ingredients whenever possible. This will make a big difference in the flavor of your ragù.
- Brown the chicken before cooking: This will help to develop flavor and prevent the chicken from drying out.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to your ragù. Some good choices include carrots, celery, onions, peppers, and mushrooms.
- Use a good quality red wine: The wine will add depth of flavor to the ragù. Choose a wine that you would enjoy drinking on its own.
- Simmer the ragù for at least 2 hours: This will allow the flavors to develop and meld together. The longer you simmer the ragù, the better it will taste.
- Serve the ragù over pasta, polenta, or mashed potatoes: Ragù is a versatile dish that can be served over a variety of different sides.
- Garnish the ragù with fresh herbs, such as basil or parsley: This will add a pop of color and flavor to the dish.
Conclusion:
Slow-cooker chicken ragù with herbed ricotta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ragù is made with simple ingredients that are simmered together in a slow cooker until the chicken is fall-off-the-bone tender. The herbed ricotta adds a creamy and flavorful touch to the dish. This ragù is sure to be a hit with your family and friends.
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