An excellent bulk-batch chicken ragu made from chicken breast slow cooked with onion, carrot, garlic, herbs, canned tomatoes, chicken stock! A versatile dish to suit the whole family!
This Slow Cooker Chicken Ragu is such an easy meal prep option and makes a big batch for the week ahead. The chicken becomes tender and falls apart into the rich tomato sauce, making it perfect served with pasta, wraps or spooned over baked potatoes. It also freezes really well for easy future dinners. For another easy and tasty slow cooker meal, be sure to have a look at our Slow Cooker Creamy Shredded Chicken.
Ingredient notes:
- Chicken: Chicken thighs can be used instead of chicken breast for an even more tender result. However breasts work really well!
- Veggies: The base of this dish is created from onions and carrots. You could substitute some of this for leek or celery if you like.
- Tomato: This recipe calls for both canned tomatoes and tomato paste. This gives the recipe a rich flavour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
To the base of a slow cooker, add the chicken, carrots, onions, garlic, Italian herbs, tomato paste, crushed tomatoes, salt and sugar. Dissolve the chicken stock cube in the boiling water, then pour it into the slow cooker. Stir everything together.
Cook on high for 3-4 hours or low for 7-8 hours until the chicken is tender and falling apart. About 30 minutes before serving, mix the cornflour with a couple of tablespoons of cold water to create a slurry.
Pour the cornflour mixture into the slow cooker and stir well. Turn the slow cooker to high and cook until the sauce thickens. Season to taste with salt and pepper before serving. Serve with pasta, wraps or baked potatoes.
Recipe FAQs:
Chicken thighs can be used instead of chicken breast for an even more tender result.
Chicken ragu goes really well over freshly cooked pasta. Or for more serving suggestions, check out the list below!
Serving suggestions:
- Loaded Baked Potatoes: Sit 6 medium size potatoes on top of the chicken ragu in the slow cooker so they cook at the same time. Turn the potatoes halfway through cooking until they are soft and cooked through. Once ready, scoop out some of the centre of each potato and top with a large spoonful of chicken ragu. Sprinkle over cheese and bake in the oven until the cheese is golden and melted. Finish with sour cream, diced tomato and sliced spring onions.
- Pasta Bake: Stir about one-third of the chicken ragu through cooked pasta, then transfer to an ovenproof baking dish. Scatter with grated cheese and bake until the cheese is golden and bubbling and the pasta bake is heated through.
- Chicken Enchiladas: Place a large spoonful of the chicken ragu onto each wrap, then roll up 8 wraps and place them into a baking dish with a little salsa spread over the base. Pour extra salsa over the top, then scatter grated cheese across the middle. Bake for 20-25 minutes until golden and heated through. Finish with sour cream and sliced spring onions before serving.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Top tips:
- I used the sauté function on my slow cooker at the end to help reduce some of the liquid and cook through the cornflour slurry. If your slow cooker doesn't have this option, the cornflour should still thicken the sauce nicely.
- Chicken thighs can be used instead of chicken breast for an even more tender result.
- Add extra vegetables like celery or capsicum if you like.
- This freezes well in ziplock bags for easy future meals.
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Slow Cooker Chicken Ragu
An excellent bulk-batch chicken ragu made from chicken breast slow cooked with onion, carrot, garlic, herbs, canned tomatoes, chicken stock!
Ingredients
- 1.5kg chicken breast, diced
- 2 carrots, peeled and finely chopped
- 2 onions, finely diced
- 1 Tbsp crushed garlic
- 1 Tbsp Italian herbs
- 2 Tbsp tomato paste
- 1 x 400g can crushed tomatoes
- 1 tsp salt
- ½ tsp sugar
- 1 chicken stock cube
- ¼ cup boiling water
- 2 Tbsp cornflour
Instructions
- To the base of a slow cooker, add the chicken, carrots, onions, garlic, Italian herbs, tomato paste, crushed tomatoes, salt and sugar.
- Dissolve the chicken stock cube in the boiling water, then pour it into the slow cooker. Stir everything together.
- Cook on high for 3-4 hours or low for 7-8 hours until the chicken is tender and falling apart.
- About 30 minutes before serving, mix the cornflour with a couple of tablespoons of cold water to create a slurry.
- Pour the cornflour mixture into the slow cooker and stir well. Turn the slow cooker to high and cook until the sauce thickens.
- Season to taste with salt and pepper before serving.
- Serve with pasta, wraps or baked potatoes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 364Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 162mgSodium: 491mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 60g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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