Chicken Ragu (Slow Cooker)

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READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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