June 26, 2012 by Dana
You know those days when all you want is a delicious home cooked meal? But you want nothing to do with making it. You just want it to be ready. On the table. With a glass of wine.
But, at the same time, you don’t want anyone in your kitchen messing it up. Because you finally just unpacked all of your kitchen stuff and organized it just the way you want it. Which almost makes up for the fact that you still have approximately 1 million more boxes to unpack. And you’ve been living in your apartment a whole month. So there’s no excuse to still be living in a sea of boxes. Unless you really like pretending you live in a box fort.
Yeah. I know those days, too. They’re great.
Well. You’re in luck. Because I have just the thing to make them a little… less, er, more great.
In fact, you can have a home cooked meal waiting for you at the end of those days. Taking minimal effort on your part. Using minimal utensils and appliances. And, best of all, tasting like you slaved all day. Because you did. Just not over that.
For days like these, I present to you this Crockpot Mediterranean Chicken Ragù from Cinnamon Spice and Everything Nice. It’s just what the doctor ordered.
Reeni used fennel and capers in her version. I’m not a huge fan of either, but I did have some extra sundried tomatoes lying around, so I tossed those into the mix. As she points out, this dish is extremely versatile, so feel free to make it your own!
Crockpot Mediterranean Chicken Ragù
(adapted from Cinnamon Spice and Everything Nice)
14.5 oz chicken broth
14.5 ounce petite diced tomatoes
1.5 cup artichoke hearts, halved
1 large roasted red pepper, diced
1.5 cup sun-dried tomatoes, diced
1 sweet onion, diced
5 cloves garlic, minced
2 teaspoons dried Italian seasoning
1/4 cup fresh parsley, chopped
1 teaspoon sea salt
1/4 teaspoon black pepper
2 pounds chicken breasts or cutlets, boneless, skinless
12 oz pasta of your choice
shredded parmesan or mozzarella for topping
1. In a 4-quart crockpot combine broth, diced tomatoes, artichokes, red pepper, sun dried tomatoes, onion, and garlic. Stir in Italian seasoning, parsley, salt and pepper. Nestle in the chicken breasts. Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.
2. Cook pasta to al dente, drain and stir into sauce, turn crockpot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce. Serve topped with cheese.