MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Ragu w/Herbed Ricotta
Categories: Poultry, Pasta, Vegetables, Herbs, Chilies
Yield: 4 servings

1 1/2 lb Boned, skinned chicken
- thighs
1 sm Carrot; peeled, chopped
1/2 Yellow or red onion; fine
- minced
4 cl Garlic; smashed, chopped
3 tb Tomato paste
2 tb Olive oil
1 Sprig fresh thyme
+=OR=+
1/2 ts Dried thyme
1 Sprig fresh oregano
+=OR=+
1/2 ts Dried oregano)
1 1/2 ts Red-pepper flakes; more to
- taste
1 ts Onion powder
Salt & black pepper
14 oz Can whole or crushed
- tomatoes
8 oz Pappardelle, tagliatelle,
- fettuccine or other long,
- thick pasta
1 c Ricotta
1/4 c (heaping) chopped soft fresh
- herbs, such as chives,
- oregano, parsley or basil,
- or a mix
Juice of 1/4 lemon
1 ts Balsamic vinegar
1 Handful torn fresh basil
- leaves

In a 6 to 8 quart slow cooker, combine the chicken,
carrot, onion, garlic, tomato paste, olive oil, thyme,
oregano, red-pepper flakes and onion powder. Add 2
teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker,
crushing the tomatoes with your hands, if using whole.
Stir to combine.

Cover and cook on low until the chicken is very tender,
about 6 hours. The ragù will hold well on warm for an
additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the
pasta according to the package directions until al
dente. While the pasta cooks, in a small bowl, combine
the ricotta with the chopped herbs, lemon juice and a
pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove
and discard the herb sprigs and add the vinegar and the
basil leaves. Taste the sauce, adding more red-pepper
flakes, if you like. Turn off the slow cooker. Pour the
drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

By: Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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