Ragù nella Crock Pot

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often cheaper.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chicken thighs to the pot and brown on all sides, about 5-6 minutes.

Pour in canned tomatoes and chicken broth; add bay leaves and thyme.

Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through.

Remove chicken thighs and shred the meat with two forks; discard bones and skin.

Return shredded chicken to the pot; season with salt and black pepper to taste.

Add pasta to the soup and cook according to package instructions until al dente.

Stir in chopped parsley just before serving.

Serve hot, garnished with grated Parmesan cheese.

Cooking Techniques

Spice Level:

Allergens