Chicken Ragu

Updated: May 16, 2019

Ragu over pasta

I LOVE and I literally mean LOVE my slow cooker. I don't know how a busy family can live without one!

This Ragu was a definite OMG moment, and I have now made it twice. We have used it over mash potatoes with steamed veggies, with pasta and in pies for school lunches.

This is a definite "died and gone to heaven" dish for me because it tastes amazing, and the slow cooker did all the work for me!

P.S. Don't be put off by the ingredient list - you can literally throw it all in the slow cooker without searing if you choose!

Prep 20 min // Cook 7hrs


1kg chicken thigh fillets with skin removed

6 rashes bacon finely diced

3 tbs olive oil

1 onion diced

1 celery stick finely diced

1 carrot diced

½ zucchini grated

½ red capsicum cut into chunks

4 cloves garlic crushed

1 long red chilli de-seeded and finely diced

2 tbs EDMK Italian spice blend (See our Sauces, Spices and Jams page)

1 cup good quality red wine

1 cup passata

1 cup cherry tomatoes diced

1 tin cherry tomatoes (I used Mutti )

½ cup freshly grated Parmesan cheese

½ cup cooking cream

1 cup diced fresh mixed herbs (I used rosemary, oregano, thyme, continental parsley and basil)

1 cup chicken stock.

Salt and pepper to season


  1. Using 1 tbs of olive oil, run oil over both sides of the chicken thighs and then rub the EDMK Italian spice blend on both sides. (You can use a store bought Italian herb mix if you choose).

  2. Heat remaining oil in a pan, and sear the chicken 2-3 minutes each side over a high heat then set aside.

  3. Add bacon, onion, garlic, chilli, carrot and celery to the pan and sauté for 3 minutes until aromatic. Add red wine and bring to the boil, then boil for a further 2 minutes.

  4. In the slow cooker add all ingredients except the chicken, Parmesan cheese and cream. Combine well. Place the chicken in the mixture, season well with salt and pepper, and cook on low for 8 hours

  5. 15 minutes prior to serving, add cream and cheese to the slow cooker then mix through well. Shred the chicken into the mixture and serve immediately with your preferred accompaniments.

Note –

  1. If you intend to use this recipe as a pie filling, allow the mixture to cool completely after shredding, and prior to adding to the pastry.

  2. If you don't have the time you can skip searing the chicken in the pan, and put the herb coated chicken directly into the slow cooker, along with all the ingredients.

Ragu finished cooked in the slow cooker

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