Crockpot Mediterranean Chicken Ragu with Orecchiette

I saw this recipe over at Reeni's blog, at Cinnamon Girl Recipes     When I find a gorgeous looking Crockpot recipe such as this, I can't wait to try it.  As an added bonus, my husband, A.J., told me with almost every spoonful, "Honey, this is REALLY good.".

When I first started blogging, Reeni along with 6 other bloggers were the first to comment and encourage me to continue.   

If you haven't visited Reeni before, what are you waiting for?  She has the best, original, good home cooking recipes around.  Plus her photography is gorgeous!  This isn't the first recipe of Reeni's I've tried and as always, was another winner.

I did have to make one substitution, the fennel stalks.  I forgot to get fennel at the grocery and after just getting back from the store to get the chicken (which I forgot to get the day before), I didn't feel like getting out again.  I used 1 teaspoon of fennel seeds, slightly crushed.

1-1/2 cups chicken broth

1 can (14 ounce) petite diced tomatoes

8 artichoke hearts, cut in half

1 roasted red pepper, diced

3 fennel stalks, diced

1 yellow onion, diced

2 tablespoons capers

5 cloves garlic, minced

2 teaspoons dried Italian seasoning

1/4 cup fresh parsley, chopped

1 teaspoon sea salt

1/4 teaspoon black pepper

1- 1/2 pounds chicken breasts or cutlets, boneless, skinless

8-12 ounces Orecchiette pasta

Grated Parmesan cheese, for serving

In you slow cooker, combine broth, tomatoes, artichokes, red pepper, fennel (seeds), onion, capers and garlic. Stir in Italian seasoning, parsley, salt and pepper. Then, nestle in the chicken breasts. Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.

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 garnished with grated Parmesan cheese.

Pin It