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Home » Recipes » Chicken

Crock Pot Chicken Ragout

Published: Aug 26, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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Ok, here's your new favorite weeknight meal.  For summer, fall, winter, spring, lunch, dinner - you get the picture.  IMG_7357

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You can email this post to yourself (or anyone else!), so you can come back to it later!

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 crock pot is that they actually get better the longer they're in there - kind of briney and tangy, like you used wine in the sauce when you didn't, which is handy.  This "recipe" involves a little bit of chopping but other than that you just toss everything into the Crock Pot and call it a day, which is one of my criteria for using the slow cooker - what's the point if you have to brown the meat first?  May as well just slow-cook using the oven on a low temperature, which is what effing slow cooking is, anyway.  IMG_7351

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.  IMG_7323

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.  IMG_7325

Then, we just dump everything in the slow cooker!  Make a layer of veggies....IMG_7329

....then add the chicken, bouillon cube, and all the tomatoes.  IMG_7334

And there we go.  Easy as pie, which is a dumb expression because pie is hard to make.  IMG_7336

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.  IMG_7337

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.  IMG_7339

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 slow cooker to high and let the sauce cook uncovered for 30 more minutes or so to evaporate some of the liquid and thicken the sauce.  If the sauce ever gets too thick, just splash in a tiny bit of water to bring it back to life.  IMG_7348

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.  IMG_7359

Make this soon, make a double batch, and LOVE it.  I promise you will.  Enjoy!IMG_7367

 

Recipe

Slow Cooker Chicken Ragout

Lindsay Howerton-Hastings
No ratings yet
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Prep Time 10 minutes mins
Cook Time 8 hours hrs

Ingredients
  

  • 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!

IMG_7345

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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