I was looking through my Cooking Club of America magazine when I came across a recipe to make turkey ragu in the crock-pot. I figured this would be a simple, easy Sunday night meal. However, when I went to the market turkey thighs were twice the price of chicken thighs, so I decided to change it to a chicken ragu.
The ragu itself is very flavorful and is great in place of jarred marinara sauce. It’s also a sneaky way to hide several servings of vegetables because they just sink into the sauce and give it some added flavor without really standing it.
1 ½-2 pounds chicken thighs or breasts
1 t. salt
1 t. black pepper
3 T. olive oil
1 onion, chopped
2 carrots, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 t. rosemary
1 t. oregano
1 t. Italian seasoning
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
6 oz mushrooms, chopped
¾ c. water
1 pound pasta
1. Heat 2 T. olive oil in a large pan. Sprinkle chicken thighs with salt and pepper. Cook in skillet for 4-5 minutes per side. Chicken should be browned. Place the chicken in the bottom of a slow cooker.
2. In the same pan heat the other 1 T. olive oil. Cook the carrots, onion, green pepper, and garlic for 5 minutes. Add to slow cooker on top of chicken.
3. Add tomatoes and mushrooms to the slow cooker and stir in the other vegetables. Pour in the water and sprinkle with rosemary, oregano, and Italian seasoning. Stir until everything is combined but chicken is still on the bottom.
4. Cook on low for 8 hours. Pull out the chicken thighs and chop into small pieces. Discard bones and skin. Return the chopped chicken to the slow cooker and cook for 15 more minutes.
5. Cook pasta according to package directions. Drain and serve with ragu on top.
** Freeze the leftover chicken ragu in freezer bags. Freeze up to 3 months.