Slow-Cooker Chicken Ragù With Herbed Ricotta Recipe (2024)

I did the recipe without substitutions in a pressure cooker for 45 mins/fast release. Chicken was perfect and felt apart as I stirred.

How about a dutch oven version please!

Someone asked about Dutch oven. I use that more than my slow cooker. typically use the same proportions in whatever recipe and cook in my LC at 300 for 1.5 to 2 hours, checking for fineness. (Not very exact I know ... but works for me!)

Done in the crockpot, fall-apart tender, full of flavor. I used bone-in thighs and subbed mascarpone for ricotta because that’s what I had, and the dish was shockingly delicious, maybe the best crockpot dish I have ever made.

I just did this sauce is in my instant pot. Basically followed all the proportions but added some anchovy. I also didn’t have carrots so I put in a little mushroom. Sautéed everything for a few minutes and then did manual high pressure for 8 mins and manual release (I would have done natural release but there were hungry people staring me down). Turned out great.

I followed the recipe exactly except I used a 28 oz can of crushed San Mariano tomatoes, And 2C of ricotta with extra herbs, fancy expensive pasta. I wound up serving it for a friends birthday & it was TERRIFIC - my favorite recipes are “maximum impact for minimum effort” & this fits that!

Cooked this on the stove top in a Dutch oven and it came out great. I browned the boneless, skinless chicken thighs first.Left some nice fond to be scraped into the onion- garlic- herb mix when I sautéed them.After that I added all ingredients except the ricotta mix and cooked on low for about 1 1/2 hours. Even before the ricotta was added it had a great flavor. Finished with the ricotta and a little pasta water and it was wonderful on pappardelle. Will make again!

For those wanting to use a Dutch oven, I suggest browning the chicken thighs first, then add the ingredients as written, and put it in a 325o oven for 1-1/2 hours to braise, rather than fussing with the simmer stages on the stovetop. Been using that method for over 60 years, giving whatever, a stir or a flip over, halfway through. Works on lamb shanks, beef stew, osso bucco, whatever.

I see two notes about using an instant pot - one that says 45 minutes and one that says 8. Thoughts about the difference? Also, any thoughts about using chicken breasts? Thanks!

I browned the chicken in a pan before adding it to the slow cooker and sautéed the onion and garlic in the browned bits and then added them to the slow cooker. Very easy and tasty.

Instant pot conversion:I did this as written, sautéed ingredients first, then added all in, at high pressure for 15 mins, 10 mins natural release. So good, definitely a repeater

gonna give you my secret hint. When a savory dish is bland, add just a bit of soy sauce or Asian fish sauce. It adds umami! Another, is a splash of lemon juice.

LC stands for Le Creuset.

Miraculously, I already had every single ingredient on hand, with the exception of having to use boneless breasts instead of boneless thighs. I doubled the garlic and reduced the cooking time to 5.5 hours; otherwise, I followed the recipe to the letter. It needed quite a bit of added salt and hot red pepper flakes at the end, but it ended up delicious. The amount of liquid was perfect with no adjustments needed. For beer lovers: this is amazing paired with a pilsner.

I used the Instant Pot as suggested by others and cooked for 16 minutes, natural release. Was just right.

Too much work but good

I brown the chicken thighs in the oven on a sheet pan fitted with a rack and parchment. I don't want all that fat in my sauce. Honestly, I'd rather wash the extra pan than a fat-splattered stovetop. While the chicken browns, I mini-chop the veg. My grandmother often put pieces of chicken (usually wings) into her Sunday Sauce. She browned them along with the other meats she was using. Divine. Make a double batch and freeze half. You won't be sorry.

Sauté the onions and carrots first. After four hours I still had crunchy onion bits. I took out the chicken, cooked down the veg on the stovetop, then shredded the chicken and put it back. This also needed a bit of mouth feel, so I added some butter to it while I was cooking down the onions.

Made this in the Dutch oven as directed, put in a 325F oven for 2-1/2 hours. Chicken came out perfect. One caveat: one 14 oz can of crushed tomatoes isn't enough to do both the chicken and pasta justice. Added a half cup of pasta water and it still wasn't enough. It's very flavorful, though, especially with the ricotta!

I will leave my original note, but I tried adding a lot more vinegar to my leftovers today and it is much better. Still have to add quite a bit of salt.

I am not fond of crockpot recipes and the soft mushy texture things end up having. I read the notes and thought maybe this would be different, but I found myself to eating a plate of bland, soft food. It might be better on the stovetop, but the amount of salt that I am having to add to make it palatable makes this recipe a no for me.

This was good, but not great. Used 28 oz of fire-roasted tomatoes, extra herbs, and unlike others I *did* use the onion powder. What really puzzled me was the ricotta - it just left little granules/curds in the sauce, and didn't add much flavor. I might try again using some red wine, creme fraiche or heavy cream instead of the ricotta.

Made as written in slow cooker with diced tomatoes, came out tasty but watery. Next time will leave lid off for the last 30 minutes.

Much anticipated as the wonderful aroma wafted throughout the house for 6 hours. But the result? The stringy chicken thighs did not make a thick, rich sauce and it was, instead, a gloppy mess. Very disappointed. I did like the ricotta cream, though, and the flavor of the ragù was good.

I added some half and half to the ingredients in the crock pot and did not add the ricotta when serving. Delicious

This tasted alright but the carrot and onion were totally raw after 5 hours in my slow cooker. Kind of ruined the dish.

I drained the tomatoes and added 1/2 and 1/2 about 2/3 cup.

Reduce chili flakes by 1/2 tsp. For family friendly meal.Drizzle best EVOO over before serving.

Followed the recipe almost exactly. I used the chili onion crunch oil as a combo of the red pepper flakes/olive oil. It needed some extra salt and I did add the 2 egg yolks, it came out lovely and was very filling.

I have to say, this was really delicious. I made it exactly as written, except I was a little more generous with the herbs. It was the perfect solution to going on an afternoon outing with friends & then having dinner back at our house. & it was festive enough for casual company too!