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Slow Cooker Chicken Ragu
Print Recipe
This easy slow cooker recipe for Chicken Ragu takes only 10 minutes to prep, then slow cooks all day for a delicious dinner!
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Servings
6
people
Calories
231
Author
Whitney Bond
Ingredients
1
onion
sliced
4
garlic cloves
2
tbsp
fresh rosemary
chopped
2
lbs
boneless, skinless chicken breasts
1
tsp
kosher salt
1
tsp
black pepper
2
cups
chicken broth
¼
cup
red wine
6
oz
can tomato paste
15
oz
can diced tomatoes
Serve with:
12
ounces
pappardelle pasta or polenta
½
cup
parmesan cheese
grated – optional topping
½
cup
mozzarella cheese
grated – optional topping
Instructions
Add the onion, garlic cloves and fresh rosemary to the bottom of a slow cooker.
Season the chicken with the salt and pepper, then add to the slow cooker.
In a medium bowl, combine the chicken broth, red wine and tomato paste.
Pour the mixture over the chicken.
Add the can of diced tomatoes to the slow cooker.
Cook on low for 8-9 hours, or on high for 4-5 hours.
Reach a fork into the crock pot and the chicken will pull right apart.
I highly recommend serving the chicken ragu over creamy polenta or papparadelle pasta.
Use a ladle to pour the chicken ragu and tomato sauce from the slow cooker over the polenta or pasta.
Top with fresh grated parmesan or mozzarella cheese if you would like.
Notes
The nutrition information provided is only for the chicken ragu and does not include sides or toppings, such as pasta or cheese.
Nutrition
Serving:
4
g
|
Calories:
231
kcal
|
Carbohydrates:
11
g
|
Protein:
34
g
|
Fat:
4
g
|
Cholesterol:
96
mg
|
Sodium:
1176
mg
|
Potassium:
1090
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
575
mg
|
Vitamin C:
22.1
mg
|
Calcium:
54
mg
|
Iron:
2.4
mg