My family loves this recipe and I make it once a week. It is delicious, easy, and rewarding. It also takes me back to my
Italian roots. This recipe reminds me of Neopolitan ragu or the Sunday meat sauce my grandmother would make with baciole, but this can be done in the slow cooker when I am at work. I love coming home and having my house smell like grandma’s.
Slow-Cooker Chicken and Sausage Ragu
6 chicken thighs with the skin removed
6 hot Italian sausages cut into 1 inch medallions if you choose
1/4 tsp garlic powder
1/4 tsp onion powder
4 tbs extra virgin olive oil or coconut oil
1 tbs dried pepper flakes
1 tsp dried oregano
1/2 tsp dried thyme
1 small onion grated or sliced thin
2 cloves garlic chopped
1 medium carrot grated
1 6 oz can tomato paste
1 14.5 oz can diced tomatoes (or 2 fresh with seeds and skin removed)
1 tbs anchovy paste
1/2 fresh ground pepper
1 bay leaf
1. Remove skin from the chicken and sprinkle with salt, pepper, garlic powder, and onion power.
2. Bind the chicken thighs with twine. This step is optional, but it will keep the thighs together making them easier to remove and serve. You can also cut up the sausage into 1 in medallions if you choose.
3. In a bowl, mix the spices, pepper, tomato paste, anchovy paste, diced tomatoes, carrot, and onion.
4. Cover the bottom of the cooking vessel in sauce.
5. Layer in the chicken. Mine just fit in my slow cooker, but it is huge.
6. Cover with sauce and place on the bay leaf.
7. Layer in the sausage.
8. Pour on the rest of the sauce.
9. Cook on low for 7 – 8 hours.
10. Remove the chicken and sausage to a platter and cover.
11. Remove the bay leaf and reduce the sauce to desired thickness.
12. Taste and adjust seasoning.
13. Cover the chicken and sausage in the sauce.