Crock Pot Chicken Ragout

Ok, here's your new favorite weeknight meal.  For summer, fall, winter, spring, lunch, dinner - you get the picture.  

I'm always baffled by the slow cooker and how it actually cooks things, and cooks them well every single time.  I don't have that particular consistency, that's for sure.  The tool is ridiculously useful, and every time I use it I think to myself that I should use it MORE, dummy.  And then I get distracted with online shopping and forget.  Which is fine.  

What I especially love about tomatoes in the

So let's forget about browning food and make this instead!

You need chicken, chicken bouillon (not stock, since we don't want to add extra liquid to the mix), chicken breasts (frozen!  start with frozen!), carrots, onion, garlic, celery, tomato sauce, and diced tomatoes.  You could also use the same quantity of crushed tomatoes or all diced, etc, but I like the flavor of the sauce and the texture of the diced.  And it's my party so there.  

As prep, dice all of the veggies.  I like to do this pretty finely so that when you shred the chicken it kind of blends in with the veggies.  But, just cut the veggies all about the same shape and size so they cook evenly.  

Then, we just dump everything in the

....then add the chicken, bouillon cube, and all the tomatoes.  

And there we go.  Easy as pie, which is a dumb expression because pie is hard to make.  

Now, just let the sauce cook for 8 hours on low or 4 on high - this should be more than enough time to cook the chicken from frozen all the way through.  

Then, use two forks to shred the chicken right in the sauce.  At this point the sauce is kind of watery, but we'll fix that, don't worry.  The level of moisture in your sauce will depend on how much water you got from the chicken and the veggies, too, so yours might not look exactly like this.  

Taste the sauce, and add salt and pepper to your taste.  Then, the sauce is ready!  If it's still a little thin for your liking, turn the

And that's it!  Serve with pasta, bread, however you like.  Heck, serve on rolls like barbecue meets chicken parm sandwiches!  OMG totally do that.  

Make this soon, make a double batch, and LOVE it.  I promise you will.  Enjoy!

Recipe

Slow Cooker Chicken Ragout

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Ingredients

  

1x2x3x

• ⅔ pound frozen chicken breasts boneless and skinless, or equal amounts chicken tenderloins
• 1 medium carrot or handful baby carrots finely chopped
• 1 small onion finely chopped
• 2 ribs celery finely chopped
• 3 cloves garlic finely chopped
• 1 cube chicken bouillon
• 8 ounces tomato sauce
• 14 ounces diced tomatoes in their juices
• salt and pepper to taste
• cooked pasta optional, for serving
• parmesan and fresh basil optional, for garnish

Instructions

 

• In a slow cooker, layer the vegetables, bouillon cube, chicken breasts, and tomatoes. Cook on low for 8 hours or high for 4 hours until the chicken is cooked through. Using 2 forks, shred the chicken in the sauce and stir to combine. Taste the sauce, and add salt and pepper to your preference.
• At this point, the sauce is ready to serve. If it seems a bit watery, turn the heat to high and leave the slow cooker UNCOVERED for 30 minutes or so to thicken the sauce. Re-cover the sauce and keep warm until ready to serve.
• Serve with pasta, bread, parm, and basil. Enjoy!

Nutrition

Serving: 4g

Tried this recipe?Let me know how it was!