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A top view of a bowl of pasta covered in chicken ragu.

Slow Cooker Chicken Ragu

Slow Cooker Chicken Ragu is a hearty and flavorful tomato sauce made in the slow cooker.
4.50 from 2 votes
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12 servings (1 cup each)
Author: Hezzi-D

Ingredients

  • 1 ½ pounds boneless chicken thighs or breasts diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 1 c. chicken broth
  • 2 teaspoons sugar
  • ½ c. dry red or white wine
  • 1 pound pasta

Instructions

  • Heat two tablespoons olive oil in a skillet over medium heat.
  • Sprinkle the chicken with salt and pepper and place in the skillet. Cook for 4-5 minutes or until the chicken is starting to brown. Remove from the skillet and place on the bottom of the slow cooker.
  • Add the remaining oil to the pan and add the onion, carrots, and celery. Saute for 5 minutes or until they begin to soften. Add the vegetables to the slow cooker.
  • Add the garlic, oregano, Italian seasonings, both cans of tomatoes, chicken broth, sugar, and wine to the slow cooker.
  • Stir everything to combine then put the slow cooker on low, cover, and let cook for 8 hours.
  • Before serving cook the pasta according to the package directions. Drain and keep warm.
  • Serve chicken ragu over top of pasta.

Notes

Recipe inspired by Cooking Club of America