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Slow Cooker or Instant Pot Chicken Ragu
Your kitchen will smell amazing while this dish cooks…major fall vibes thanks to the fennel. Get this chicken ragu on your menu stat!
Made this last week for the family. Outrageously good! Everyone LOVED this and is requesting it again soon!
Our chicken ragu comes together quite easily, but thanks to all the added veggies, herbs, and wine the finished flavors are deep and complex. It’s like an evolved version of basic shredded chicken.
None of the ingredients in this recipe are hard to come by – you likely have everything already in your kitchen right now, except perhaps the fennel.
There is so much you could do with this great base dish, so be sure to use the leftovers in future salads, soups, or meal prep!
➡️ Are you familiar with Fennel?
I always forget how much I LOVE fennel until I’m cooking with it/eating it!
Fennel is crunchy and slightly sweet, adding a refreshing contribution to our meals!
Fennel is a very good source of fiber, antioxidants (vitamin C), and phytonutrients – including certain flavonoids that may reduce inflammation and prevent cancer according to some studies I’ve read. Which makes sense…don’t most vegetables and fruits give us that same protection when we’re consistently eating them? (yes..eat up folks!)
Fennel is available at most grocery stores year-round or at the local farmers market when in season.
Look for small, heavy, white bulbs that are firm and free of cracks, browning, or wet, “mushy” spots.
The stalks should be crisp, bright-green fronds.
Just like celery; all the parts of fennel: bulb, stalk, and fronds, are all completely edible, and will add texture and flavor to soups, stews, salads, slaws, pasta, and skillet meals.
Thinly sliced raw fennel bulb adds a sweet flavor and crunchy texture to your dish.
To slice the bulb, stand it on the root end and cut vertically with a very sharp knife.
Fennel stays good for just a few days in your refrigerator, so use it up quickly; the crisp-sweet flavor diminishes as the fennel dries out.
➡️ Rachel’s Tip
🍷If you do not have wine on hand, you may substitute wine for more bone broth as indicated in the recipe.
The wine really adds rich flavor.
Let it simmer for a minute or two – this is important so that you burn off the alcohol in the wine.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol 😅
For best results, use a decent to nicer bottle of dry wine that one would actually drink because this will produce the very best flavor.
6 servings
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- sea salt and ground black pepper, to taste
- 2 Tbsps olive oil or avocado oil, divided
- 1 medium fennel bulb, finely diced
- 1 large yellow onion, diced
- 6 cloves of fresh garlic, minced
- 2 Tbsps Arrowroot powder or gluten-free flour
- 1/2 cup dry white wine, or bone broth
- 1 1/2 cups chicken bone broth
- 2 Tbsps tomato paste
- several sprigs of fresh herbs (rosemary, thyme)
- freshly chopped parsley, to garnish
To serve:
- cooked brown rice, quinoa, or cauliflower rice
Crock Pot Instructions:
(Instant Pot Instructions Below)
Season your chicken thighs with sea salt and pepper on all sides.
Heat 1 tablespoon of your oil in a large skillet over medium-high heat.
Sear the chicken for 2-4 minutes per side, or until nicely golden brown. Transfer to your crockpot.
In the same preheated skillet, add the remaining 1 Tablespoon of oil, fennel, onion, and garlic. Sautee for 2-3 minutes.
Next, add the Arrowroot or flour and cook while stirring constantly with a wooden spoon for no more than 1 minute.
Transfer the veggies to the crockpot using a spatula to get every drop into your crockpot.
Pour in the wine and chicken broth, together with tomato paste, and fresh herbs. Stir.
Cover and cook on LOW for around 5-6 hours or on HIGH for 2-3 hours. I really prefer cooking this on low if time allows.
Once the time is up, discard the rosemary/thyme, and shred the chicken using 2 forks. Garnish with chopped parsley.
Serve on top of cooked brown rice, quinoa, or cauliflower rice, and enjoy!
Instant Pot/Pressure Cooker Instructions:
Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting OR use a skillet for this part.
Season your chicken thighs with sea salt and pepper on all sides.
Heat 1 tablespoon of your oil in a large Instant pot or skillet over medium-high heat.
Sear the chicken for 2-4 minutes per side, or until nicely golden brown. Set aside.
In the same preheated Instant pot or skillet, add the remaining 1 Tablespoon of oil, fennel, onion, and garlic. Sautee for 2-3 minutes.
Next, add the Arrowroot or flour and cook while stirring constantly scraping up any bits on the bottom of the cooker with a wooden spoon for no more than 1 minute.
Transfer browned chicken to your Instant Pot/pressure cooker.
Transfer the veggies to the Instant pot if you used a separate skillet using a spatula to get every drop into your Instant Pot/ pressure cooker.
Pour in the wine and chicken broth, together with tomato paste, and fresh herbs. Stir.
Pressure-cook on HIGH for 10 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken to a cutting board.
Discard rosemary/thyme sprigs.
Shred the chicken thighs with 2 forks.
Add the shredded chicken back into your cooker. Taste test, then season once again with sea salt and pepper if desired, and stir in the chopped fresh parsley.
Serve on top of cooked brown rice, quinoa, or cauliflower rice, and enjoy!
❤️Rachel
Ingredients
- 2 lbs boneless, skinless chicken thighs
- sea salt and ground black pepper, to taste
- 2 Tbsps olive oil or avocado oil, divided
- 1 medium fennel bulb, finely diced
- 1 large yellow onion, diced
- 6 cloves of fresh garlic, minced
- 2 Tbsps Arrowroot powder or gluten-free flour
- 1/2 cup dry white wine, or bone broth
- 1 1/2 cups chicken bone broth
- 2 Tbsps tomato paste
- several sprigs of fresh herbs (rosemary, thyme)
- freshly chopped parsley, to garnish
To serve:
- cooked brown rice, quinoa, or cauliflower rice
Instructions
Crock Pot Instructions:
- Season your chicken thighs with sea salt and pepper on all sides.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat.
- Sear the chicken for 2-4 minutes per side, or until nicely golden brown. Transfer to your crockpot.
- In the same preheated skillet, add the remaining 1 Tablespoon of oil, fennel, onion, and garlic. Sautee for 2-3 minutes.
- Next, add the Arrowroot or flour and cook while stirring constantly with a wooden spoon for no more than 1 minute.
- Transfer the veggies to the crockpot using a spatula to get every drop into your crockpot.
- Pour in the wine and chicken broth, together with tomato paste, and fresh herbs. Stir.
- Cover and cook on LOW for around 5-6 hours or on HIGH for 2-3 hours. I really prefer cooking this on low if time allows.
- Once the time is up, discard the rosemary/thyme, and shred the chicken using 2 forks. Garnish with chopped parsley.
- Serve on top of cooked brown rice, quinoa, or cauliflower rice, and enjoy!
Instant Pot/Pressure Cooker Instructions:
- Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting OR use a skillet for this part.
- Season your chicken thighs with sea salt and pepper on all sides.
- Heat 1 tablespoon of your oil in a large Instant pot or skillet over medium-high heat.
- Sear the chicken for 2-4 minutes per side, or until nicely golden brown. Set aside.
- In the same preheated Instant pot or skillet, add the remaining 1 Tablespoon of oil, fennel, onion, and garlic. Sautee for 2-3 minutes.
- Next, add the Arrowroot or flour and cook while stirring constantly scraping up any bits on the bottom of the cooker with a wooden spoon for no more than 1 minute.
- Transfer browned chicken to your Instant Pot/pressure cooker.
- Transfer the veggies to the Instant pot if you used a separate skillet using a spatula to get every drop into your Instant Pot/ pressure cooker.
- Pour in the wine and chicken broth, together with tomato paste, and fresh herbs. Stir.
- Pressure-cook on HIGH for 10 minutes.
- Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken to a cutting board.
- Discard rosemary/thyme sprigs.
- Shred the chicken thighs with 2 forks.
- Add the shredded chicken back into your cooker. Taste test, then season once again with sea salt and pepper if desired, and stir in the chopped fresh parsley.
- Serve on top of cooked brown rice, quinoa, or cauliflower rice, and enjoy!
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