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Slow Cooker Chicken Ragù With Herbed Ricotta Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 small carrot, peeled and chopped
- ½ yellow or red onion, finely minced (about 1 cup)
- 4 garlic cloves, smashed and chopped
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- 1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
- 1 ½ teaspoons red-pepper flakes, plus more to taste
- 1 teaspoon onion powder
- Kosher salt and black pepper
- 1 (14-ounce) can whole tomatoes or crushed tomatoes
- 8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
- 1 cup whole-milk or part-skim ricotta
- Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
- Juice of 1/4 lemon (1 to 2 teaspoons)
- 1 teaspoon balsamic vinegar
- 1 handful torn fresh basil leaves
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