A bowl of Crockpot Chicken Ragu hits hardest after a long day, once boneless, skinless chicken thighs, crushed tomatoes, and medium onion, chopped have had hours to soften and come together. That is the quiet appeal of this crockpot chicken ragu: real food without standing over the pot.
This recipe is a great option for busy days, as you can set it in the morning and come home to a delicious dinner ready to serve.
Easy Slow Cooker Chicken Ragu
This Crockpot Chicken Ragu features chicken thighs simmered in a savory tomato sauce with garlic, onions, and Italian herbs. The recipe takes about 8 hours in the slow cooker and serves 6 people.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Cooked pasta or polenta for serving
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper and place them in the bottom of the Crockpot.
- Add the Sauce Ingredients: Pour the crushed tomatoes over the chicken, then add the chopped onion, minced garlic, oregano, basil, and red pepper flakes if using.
- Cook: Cover and cook on low for 6-8 hours or until the chicken is tender and easily shredded.
- Shred the Chicken: Once cooked, remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
- Serve: Ladle the ragu over cooked pasta or polenta and garnish with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 30g
Leftovers reheat well the next day, which makes this an easy pick for a stretch of busy weeknights.
