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.

Because I am dishes-averse, I tried throwing the pasta right in the crock pot instead of boiling it separately. Put in the pasta with a little over a cup of water and a bit of salt, and it cooks right in the sauce within about 30 minutes. Perfect.

I made as described, except that following suggestions here, i used 28oz of tomatoes and more herbs. I served the pasta separately as both I and my guests prefer to go light on the carbs. Three of us, had a very nice meal, and I've just put an additional five portions of the sauce in the freezer, so rather than four servings, I have eight! I don't normally have this issue with NYT recipes, so can't help wondering if I'm the only one that found the quantities VERY generous for four!

28 ounce crushed tomatoes

I used my slow cooker, followed the recipe except I used chicken breasts and it was delicious!

This is probably my all time favorite NYT Cooking recipe, and I make a lot of NYT recipes! The entire family loved it. I served it over egg noodles, and it was just perfect. Prep is easy, it’s very hands off, and doesn’t heat up a summer kitchen. Don’t skip the ricotta— it really makes the dish special. This one’s a keeper for sure!

Followed directions exactly but turned out watery. Any tips?

Really good, especially for the minimal effort required. Used my instant pot, browned the chicken first. Forgot to add the vinegar at the end but was still good. Leftovers were great for lunch. Will make again.

Add more tomato paste / sauce

Super good and easy! Browned chicken on stovetop in Dutch oven, then tossed in other ingredients. Used 28 oz. can of crushed tomatoes, and 1 t pepper flakes (which was enough for us). Braised in oven at 300F for about 1.5 hrs. Didn't have ricotta; served over mashed potatoes (used butter and cream for those) which made for a tasty combination. Tongs worked pretty darned well for shredding - wasn't a fine and thorough shredding, but shredded well enough.

I used a package of 9 oz. Rana refrigerated fettuccine instead of cooking noodles. I dropped it as is from the package onto the sauce as directed for drained pasta and after about 5 minutes mixed it in. About 10-15 minutes later, it was ready to serve. Pasta was the perfect amount for this recipe.

We found 1.5 tsp of red pepper flakes made this a little spicy for our taste. Will reduce to 3/4 - 1 tsp next time. Otherwise a good recipe!

Wow, flavor is fabulous; I will avoid the urge to dodge my slow cooker now. Suggestions: brown the meat before slow-cooking to add a bit of texture, and add lemon zest to ricotta mixture for brightness. Added bonus: great aroma throughout the house for most of the day.

This was so good and easy to make. I subbed in Calabrian chili paste for the red pepper flakes and just used my favorite Italian seasoning blend in the sauce.

Yummos! Made as directed, except:Parboiled diced carrotsUsed 28 oz crushed tomatoes Accidentally cooked for 8 hrsAdded 1.5 Tblsp soy sauce at endAdded 1 Tblsp fruity balsamic vinegar at the end

As suggested by other Instant Pot cooks: 1. Sautéed veggies on Instant Pot Sauté setting. 2. Mixed in other ingredients (I used chicken breasts). 3. Pressure cooked for 16 minutes. 4. Natural release for 10+ minutes. 5. Switched to Sauté for a couple more minutes to reduce the liquid.6. Proceed with Step 4 and serve.Excellent!Easy on the red pepper flakes .... 3/4 tsp is closer to my taste.