SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
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 1 1/2 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.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
- Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- 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.
- 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.
- 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.
- Divide among bowls and top with the ricotta mixture.
CHICKEN RAGU (SLOW COOKER)
Make and share this Chicken Ragu (Slow Cooker) recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334.6, Fat 19.2, SaturatedFat 4.8, Cholesterol 103.6, Sodium 174.6, Carbohydrate 13.4, Fiber 3, Sugar 6.8, Protein 25
SPICY PORK AND BUTTERNUT SQUASH RAGU
This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 426mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
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