SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
- Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
- Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Divide among bowls and top with the ricotta mixture.
CHICKEN RAGU (SLOW COOKER)
Make and share this Chicken Ragu (Slow Cooker) recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
- Transfer the chicken to the slow cooker.
- Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
- Add the wine and bring it to a simmer.
- Scrape the mixture into the slow cooker.
- Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
- Remove the chicken and let cool slightly.
- Discard the skin and bones and cut the chicken into bite-size pieces.
- Return the chicken to the sauce.
- Just before serving, reheat the sauce if necessary.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 334.6, Fat 19.2, SaturatedFat 4.8, Cholesterol 103.6, Sodium 174.6, Carbohydrate 13.4, Fiber 3, Sugar 6.8, Protein 25
SLOW COOKER RAGU
Cans are one of the best ways to get vegetables from its source to your family table. And canned tomatoes, carrots and mushrooms make this pasta sauce as nutritious as it is delicious.
Provided by Kelsey Nixon
Time 6h15m
Yield 8-10 Servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute just to soften. Add the garlic and season with salt and pepper cooking for about 3 minutes. Add the tomato paste and thyme and continue cooking for another 2 minutes. Deglaze with the beef broth using a wooden spoon to pull up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer mixture to the slow cooker. Stir in the canned tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. During last two hours of cooking, add canned carrots and mushrooms to ragu. Skim the accumulated grease from the top before serving.
- Serve over pasta with crusty bread for soaking up the sauce.
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
CHICKEN & CHORIZO RAGU
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
- Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium
SLOW-COOKER PORK RAGU
This slow-cooked pasta sauce goes well beyond the average spaghetti topper with all-day slow-cooked flavor. Pork shoulder, bacon and aromatic vegetables cook in a crushed tomato sauce and thicken to a hearty, rich consistency that pairs well with rigatoni pasta in particular. Make it a day ahead when you have some extra time, and let the flavors mellow and meld-or just be sure to save some leftovers! This take on a classic Italian sauce is sure to impress your dinner table regulars and special guests alike.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
- Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
- Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
- Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Cup Ragu and 3/4 Cup Pasta, Sodium 490 mg, Sugar 5 g, TransFat 0 g
SLOW-SIMMERED MEAT RAGU
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 341 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1294mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
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