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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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