Slow Cooker Italian Chicken and Vegetable Ragu

Chicken breasts, carrots, onions and zucchini slow cook in tomato sauce and Italian spices to create a hearty and delicious ragu. Serve on whole wheat pasta or brown rice.
Slow Cooked Italian Chicken and Vegetabe Ragu - The Lemon BowlWe are still knee-deep in zucchini season which was the inspiration for this quick and easy slow cooker chicken recipe! Protein-packed and loaded with Italian herbs and spices, this simple dish is going to quickly become a family favorite.

Slow Cooker Italian Chicken and Veggies IngredientsFeel free to mix and match the ingredients based on family preferences, seasonality or what is on sale that week. We needed to use up zucchini and carrots but this would be delicious with green beans, red peppers, sweet potatoes or butternut squash. Garbanzo beans were all I had on hand but cannelini beans would also work well.

Like it spicy? Throw in extra chili flakes. As with most of my recipes, use it as a guideline, not a hard and fast rulebook you must follow to the T.

Slow Cooker Italian Chicken - The Lemon BowlWe served it on whole wheat pasta but you can keep it gluten free by serving it over rice or with roasted potatoes. Leftovers make a fantastic lunch and in fact, I think it tastes even better the next day.

Your fork is waiting.

5.0 from 2 reviews
Slow Cooker Italian Chicken and Vegetable Ragu
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 2 cups
  • Calories: 307
  • Fat: 2.9 g
  • Saturated fat: .1 g
  • Unsaturated fat: 2.8 g
  • Trans fat: 0
  • Carbohydrates: 40.3 g
  • Sugar: 10.7 g
  • Sodium: 898 mg
  • Fiber: 9.5 g
  • Protein: 32.3 g
  • Cholesterol: 60 mg
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Chicken breasts, carrots, onions and zucchini slow cook in tomato sauce and Italian spices to create a hearty and delicious ragu. Serve on whole wheat pasta or brown rice.
Ingredients
  • 1 pound chicken breasts - boneless, skinless
  • 2 carrots - diced
  • 2 medium zucchini - diced
  • 1 onion - diced
  • 15 ounce can chickpeas
  • 15 ounce can tomato sauce
  • ½ cup red wine - optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon dried fennel
  • ½ teaspoon chili flakes - optional
Instructions
  1. Place all ingredients in a large slow cooker and cook on Low for 8 Hours or High for 4 Hours.
  2. Serve over cooked pasta or brown rice.

 

Comments

  1. says

    The other day I was just telling myself that I really need to use my slow cooker more. I think I’ve made about 2 recipes in it during the year and a half that I’ve had a man to feed. This looks like the perfect way to kick start that! Pinned!

  2. Margie says

    Question…….. I’m going to make you Italian Chicken and Vegetable Ragu which calls for a 15 ounce can of chickpeas. Do I drain the chickpeas before adding ??
    I make a lot of your recipes and my family loves them all.
    Thanks

    • says

      Hi Margie – Yes you drain them first and ideally rinse them too to get rid of the starchy/salty liquid. Thank you so much for your sweet words! Let me know if you try anything else!

  3. Margie says

    Liz, this was DELICIOUS ! I’m loving your recipes. My daughter hurries home after work to make dinner for her family and so, since I’m retired, I have started cooking for her and she can’t get over the meals I’m making in my new slow cooker. Thanks to you, she thinks I’m a genius !!

Leave a Comment

Rate this recipe: