Slow Cooker Italian Chicken and Vegetable Ragu

Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes

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

4.20 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 minutes
COOK: 4 hours
TOTAL: 4 hours 5 minutes
Servings4

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

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33 responses to “Slow Cooker Italian Chicken and Vegetable Ragu”

  1. Karen Avatar
    Karen

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I like to grind it but whole works too!

  2. Debbie Avatar
    Debbie

    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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Not really because the water from the zucchini helps create the stew. We like it as is BUT please feel free to experiment and make it your own!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.