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Slow Cooker Chicken Ragout
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Description
Slow cooked, easy-as-pie perfection!
Ingredients
- 1 whole Medium Carrot, Finely Chopped
- 1 whole Small Onion, Finely Chopped
- 2 stalks Celery Finely Chopped
- 3 cloves Garlic, Finely Chopped
- 1 cube Chicken Bouillon (not Dissolved In Water)
- ⅔ pounds Frozen Boneless, Skinless Chicken Breasts Or Tenderloins
- 8 ounces, fluid Tomato Sauce
- 14 ounces, fluid Diced Tomatoes In Their Juices
- Salt And Pepper, to taste
- Cooked Pasta, For Serving (optional)
- Parmesan And Fresh Basil, For Garnish (optional)
Preparation
In a slow cooker, layer vegetables, bouillon cube, chicken breasts, and tomatoes. Cook on low for 8 hours or high for 4 hours until the chicken is cooked through. Using 2 forks, shred the chicken in the sauce and stir to combine. Taste the sauce, and add salt and pepper to your preference.
At this point, the sauce is ready to serve. If it seems a bit watery, turn the heat to high and leave the slow cooker uncovered for 30 minutes or so to thicken the sauce. Re-cover the sauce and keep warm until ready to serve.
Serve with pasta, bread, parm, and basil. Enjoy!
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