Slow Cooker Chicken Ragù for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and prepared. Wash and peel the carrots, onions, and celery, then dice them into uniform pieces to ensure they soften at the same rate.

Prepare your slow cooker by ensuring the inner pot is clean and ready for use. Having everything ready allows for a smooth assembly process and prevents any rush when putting the ingredients into the cooker.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the raw boneless skinless chicken thighs flat into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
   Look for Chicken should lie flat in the cooker.
   Tip Avoid overcrowding the slow cooker to ensure even heat distribution.

At this stage, the raw chicken is neatly arranged at the bottom of the slow cooker. The vegetables are evenly scattered across the top, and the seasoning is applied. Everything looks fresh and organized, ready to be transformed by the slow, gentle heat of the appliance. Ensure all components are in place before turning on the power.

Slow simmering

2. 2Add vegetables and seasonings
   Scatter the diced carrots, onions, and celery evenly over the chicken. Sprinkle the Italian seasoning over the vegetables, ensuring even coverage to distribute the flavor profile effectively across the entire dish.
   Look for Vegetables should be distributed over the chicken.
   Tip Dice the vegetables into uniform pieces for consistent softening.

During the cooking phase, the kitchen will begin to fill with the savory aroma of tomatoes and herbs. The vegetables will soften, and the chicken will release its juices into the sauce.

You should not open the lid during this time, as the steam is essential for the braising process. The ragu is progressing well when the liquid is bubbling gently.

Final shredding

3. 3Cook the ragu
   Pour the crushed tomatoes over the chicken and vegetables. Cover the slow cooker and cook on low for 4 to 6 hours or until the chicken reaches 165°F (74°C) and is easily shredded with a fork.
   Look for Chicken is tender and pulls apart easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature with a meat thermometer.

Once the cooking time is complete, the chicken should be soft and falling apart. The sauce will have a rich, thick consistency with a beautiful deep color. Use two forks to gently pull the chicken into bite-sized pieces directly in the pot, mixing it thoroughly with the sauce and vegetables. The dish is now ready to be served.

Common mistakes

A common mistake is cutting the vegetables into pieces that are too large, which can lead to them remaining crunchy rather than tender. Another error is not ensuring the chicken is in a single layer, which can cause uneven cooking.

Finally, lifting the lid frequently to check the progress releases heat and moisture, significantly increasing the cooking time and potentially affecting the final texture of the sauce.

How to tell it’s done

The chicken ragu is finished when the meat is exceptionally tender and pulls apart easily with a fork. Using a reliable meat thermometer, ensure the thickest part of the chicken has reached an internal temperature of at least 165°F (74°C).

The sauce should be thickened, with the vegetables soft and integrated into the tomato mixture, indicating that the flavors have fully melded together.

• Poultry: 165°F (74°C) in the thickest part