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.
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.
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.
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 and Vegetable Ragu
- 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
- 1/2 cup red wine (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon dried fennel
- 1/2 teaspoon chili flakes (optional)
- 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.