Herbed Chicken & Tomato Ragù with Ricotta

1. Combine Ingredients in Slow Cooker

Combine the chicken thighs, chopped carrot, minced onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes, onion powder, kosher salt, and black pepper in your 6- to 8-quart slow cooker.

2. Add Tomatoes

Pour the can of crushed tomatoes into the slow cooker. If using whole tomatoes, crush them gently with your hands as you add them.

3. Slow Cook

Cover the slow cooker and set it to cook on low for about 6 hours.

4. Cook Pasta

Bring a large pot of salted water to a boil and cook your chosen pasta according to the package directions until it is al dente.

5. Prepare Ricotta Mixture

In a small bowl, combine the ricotta cheese with the chopped fresh herbs, lemon juice, and a pinch of salt.

6. Shred Chicken

Once the chicken is very tender, shred it directly in the slow cooker using two forks.

7. Remove Herb Sprigs and Adjust Seasoning

Remove the herb sprigs from the slow cooker. Stir in the balsamic vinegar and torn basil leaves, and adjust the seasoning with additional red-pepper flakes if desired.

8. Combine Pasta and Ragù

Drain the cooked pasta and add it to the slow cooker, tossing it gently with the chicken and tomato ragù until well combined.

9. Serve

Divide the pasta and ragù among plates and top each serving with a generous dollop of the ricotta mixture.