Slow Cooker Chicken Ragù With Herbed Ricotta

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide among bowls and top with the ricotta mixture.