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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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