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–+ servings
Servings: 6

Slow Cooker or Instant Pot Chicken Ragu

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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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