Slow Cooker Italian Chicken and Vegetable Ragu
Recipe GLPR54b1b78e0ab11e
A hearty, rustic Italian ragu featuring tender chicken breasts simmered with chickpeas, fresh vegetables, and aromatic Italian herbs. This slow cooker one-pot meal develops rich, complex flavors as it cooks low and slow, making it perfect for busy weeknights. The optional red wine and chili flakes add depth and a subtle warmth. Serve over pasta or rice for a complete, satisfying meal.
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Ingredients
1 pound boneless, skinless chicken breasts
15 ounce can tomato sauce
15 ounce can chickpeas, drained and rinsed
1 medium onion, diced
2 medium carrots, diced
2 medium zucchini, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried fennel
1 teaspoon salt
½ teaspoon red chili flakes, optional
½ cup red wine, optional
Directions
Dice the onion, carrots, and zucchini into bite-sized pieces. Place the chicken breasts, diced vegetables, drained chickpeas, tomato sauce, basil, oregano, fennel, salt, and chili flakes (if using) and red wine (if using) into a slow cooker.
Cover and cook on Low for 8 hours or High for 4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F and the vegetables are tender.
Remove the chicken breasts and shred or cut them into bite-sized pieces using two forks or a knife. Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables.
Serve the ragu over cooked pasta, rice, or polenta. Divide evenly among four bowls and enjoy immediately.
