There’s No Wrong Way to Enjoy This Extra-Creamy Slow Cooker Chicken Ragu Sauce
Creamy is good, but we think extra-creamy is even better. That’s why this chicken ragu is sure to be a new family favorite. Let chicken thighs simmer slowly with bacon, oregano, Pacific Foods® Organic Free-Range Chicken Broth, and Campbell’s® Cream of Chicken Soup, and the result is something truly decadent. Serve it over pasta, polenta, or even just a pile of mashed potatoes, and dinner will be something to cheer about.
A Slow Cooker Ragu to Make Your Own
This sauce is perfectly hands-off, thanks to your slow cooker. When you nestle boneless, skinless chicken thighs in a mix of Pacific Foods® Organic Free-Range Chicken Broth and Campbell’s® Cream of Chicken Soup, plus add extra-good things like garlic and bacon, you know it’s going to be good. It all cooks low and slow until the chicken practically falls apart. Shred it with two forks and the result is a thick and creamy ragu that can be served any way you’d like. It’s wonderful tossed with linguini or pappardelle, and it’s especially nice over mashed potatoes or creamy polenta. Really, there’s no wrong way to enjoy it.
If You Can’t Find…
- A yellow onion, try a white onion or shallot.
- Fresh oregano, try 2/3 teaspoon dried oregano.
- Boneless, skinless chicken thighs, try bone-in, skin-on chicken thighs and debone them.
Extra-Creamy Slow Cooker Chicken Ragu Sauce
Prep time 10 minutes
Cook time 4 hours 15 minutes
Serves 6
Nutritional Info
Ingredients
- 1
medium yellow onion
- 4 cloves
garlic
- 1 tablespoon
fresh oregano leaves, plus more for serving
- 1
medium lemon
- 2 slices
thick-cut bacon (about 4 ounces)
- 1/4 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
- 1 (10.5-ounce) can
- 1 1/2 pounds
boneless, skinless chicken thighs
Serve with: cooked linguini or pappardelle pasta, cooked polenta, or mashed potatoes
Instructions
Dice 1 yellow onion (about 1 cup). Finely chop 4 garlic cloves and 1 tablespoon fresh oregano leaves. Zest and juice 1 lemon until you have about 1 tablespoon zest and 1 tablespoon juice. Cut 2 slices thick-cut bacon into 1/2-inch pieces.
Place the bacon in a large stainless steel or cast iron skillet over medium heat until the fat renders out and the bacon is crispy, 8 to 10 minutes. Pour off all but 2 tablespoons of the fat.
Stir in the onion, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until golden and softened, scraping the bottom of the pan as the onion releases its moisture, then deglaze with 1/4 cup Pacific Foods® Organic Free-Range Chicken Broth. Transfer the onion-bacon mixture to a 4- to 5-quart slow cooker.
Whisk in 1 (10.5-ounce) can Campbell’s® Cream of Chicken Soup, garlic, oregano, and the remaining 3/4 cup broth. Nestle 1 1/2 pounds boneless, skinless chicken thighs in a single layer in the sauce. Cover the slow cooker and cook on the LOW setting until the chicken is tender enough to shred, about 4 hours.
Shred the chicken directly in the slow cooker with two forks. Stir in the lemon zest and juice. Serve immediately over pasta, polenta, or potatoes. Garnish with more oregano, if desired.