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Slow Cooker Chicken Ragout

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Prep Time 10 minutes
Cook Time 8 hours

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
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