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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 Bowl

    We 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 Ingredients

    Feel 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 Bowl

    We 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.

    Slow Cooker Italian Chicken - The Lemon Bowl

    Slow Cooker Italian Chicken and Vegetable Ragu

    4.12 stars average
    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.
    PREP: 5 mins
    COOK: 4 hrs
    TOTAL: 4 hrs 5 mins
    Servings: 4

    Equipment

    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
     

    • Place all ingredients in a large slow cooker and cook on Low for 8 Hours or High for 4 Hours.
    • Serve over cooked pasta or brown rice.

    Nutrition

    Calories: 307kcalCarbohydrates: 40.3gProtein: 32.3gFat: 2.9gSaturated Fat: 0.1gPolyunsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 60mgSodium: 898mgFiber: 9.5gSugar: 10.7g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    33 Comments

    1. I’m going to try this out for a dinner party this weekend! I’m wondering if the fennel is ground or whole seed? Thanks!

    2. Hi! This looks great but am wondering if zucchini gets over cooked and if I should put in slow cooker during last hour??
      What are your thoughts??
      Thanks,
      Debbie

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