Crock Pot Chicken and Mushroom Ragu

Slow Cooker Chicken and Mushroom Ragu

Sometimes I wish I could travel back in time.

Like, I wish I could sit in the crowded bleachers at my dad’s high school football game and watch him run the one and only touchdown my mom ever witnessed.

I wish I could sit in my grandparents’ Latin class and watch my grandpa ask my grandma out on a date over and over and over again until finally, one day, she turned the tables and asked him to a Sadie Hawkins dance.

I wish I could  walk the 7th grade hallways with my husband, in his Z Cavariccis and spiked hair, and meet the teacher that would eventually inspire him into the field of oncology.

I wish I could flash back to a barn dance in the 1940’s and watch my mom’s parents tear up the floor with their jitterbug.

I wish I could be seven years old again, playing outside in the summer time with my sister and making mud-pies with a hidden center of saw dust.

I wish I could revisit the births of each of my children and hold their tiny, warm, squishy bodies and smell their little baby smells and stroke their tiny little baby fingers.

Sometimes, I wish I could be a teenager again. Sixteen and sleeping in. SLEEPING IN.

Do I need to say it again?

Sometimes, I think I’d like to go back to our newlywed apartment, to the fresh married years where I was an excellent housekeeper and we had a retro 1960’s glass dining table with olive-green velvet chairs, one whole living room wall was devoted to toddler artwork, and we had a spare bedroom. Spare. Room. . . .

Sometimes it’s simpler. Like I wish I could rewind just an hour or two and not say that awful embarrassing thing I said. I wish I could shake my head like and etch-a-sketch and just erase. ERASE!

Sometimes, I’d just like to travel back twelve or 24 months, and invite the myself to dinner at my house then – because I just browsed over the last two years of July foods, and I want to eat them again. Heirloom tomato flatbreads? Pesto Guacamole? Summer squash and corn chowder? Veggie stuffed pasta shells? Sweet potato chips and creamy avocado dip?? Yes, please. To all of them.

And this one? This chicken and mushroom ragu? Well, it wasn’t too long ago that it sat, steaming on the kitchen counter, but I’d go back to it in a flash. Tender chicken pulled into delicate shreds, Italian sausage spicing up each bite, Parmesan cheese and fresh basil sprinkled over the top – making the whole dish fresh and bright. . . .

And the flavors get better as the daysslow cooker chicken and mushroom ragu go by, so YES TO LEFTOVERS!! (T-shirt, anyone?)

Whether you like it piled over rice or pasta or served alone with some crusty bread, it’s all up to whatever your seasonal little heart desires – and the whole crock pot situation means it’s a goodie in the summer OR the winter. So yes – future me will be revisiting this one come November or February, or. . . next week.

Crock Pot Chicken and Mushroom Ragu

Prep Time: 30 minutes

Cook Time: 4 minutes

Total Time: 4 hours, 30 minutes

Yield: 10-12 servings

Crock Pot Chicken and Mushroom Ragu

This is a great dish for summer (no kitchen heat in the hot evening!) or winter - (hot, comforting supper!), but most of all, it's easy enough for a weeknight and it makes a gigantic batch. With one batch, we feed a family of six with enough left over for another night or lots of lunches - and as it "ages" it becomes even more flavorful. You can freeze your leftovers, or refrigerate them and use them within a few days.

Ingredients

  • 2 slices of bacon
  • 1 large (or 2 small) Yellow onion, peeled, and cut into 8 wedges
  • 1 (12 oz. package) AidellsItalian Chicken Sausage, sliced into discs
  • 1/2 cup dry white wine
  • 1 (26 ounce) carton Pomi finely chopped tomatoes
  • 12 ounces sliced button mushrooms
  • 1/2 cup minced fire-roasted red pepper
  • 3 cloves garlic, smashed, peeled, and roughly chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon peppercorns
  • 1/2 teaspoon kosher salt
  • 6-8 boneless, skinless chicken thighs (equaling roughly 2 lbs)
  • additional salt to taste
  • fresh, chopped basil for garnish
  • fresh grated parmesan for garnish
  • pasta or rice prepared according to package directions.

Directions

Heat a 10" skillet over medium heat.

Add bacon slices, and cook till crisp.

Remove bacon from skillet to paper towel. (When cool, crumble and add to the crock pot.)

Add onions. Allow wedges to brown well, turn, and brown on other side.

Remove onions to crock pot.

Add a single layer of sausage slices to the pan. Allow to deeply brown, then flip. You only need to do this with about half the sausage slices, so you can save some time here!

Add the browned sausage slices, as well as the others to the crock pot.

Turn the stove off and remove the pan from heat. Pour the wine into the pan and scrape up all the browned bits with the wine. Pour wine and scrapings into the crock pot.

Add tomatoes and next 6 ingredients to the crock pot and stir everything together.

Nestle the chicken thighs evenly throughout the crock pot, cover with lid, and cook on low for 4 hours.

Shred chicken in the pot, taste for salt. Serve hot over pasta or rice, and garnish with fresh basil and shredded parmesan cheese.

Source

Sara| Home Is Where The Cookies Are

https://www.wherethecookiesare.com/2014/08/01/crock-pot-chicken-and-mushroom-ragu/

10 thoughts on “Crock Pot Chicken and Mushroom Ragu

  1. I would go back to spy on my grandparents (who are now 90) as they met and courted. I can picture my grandma giggling and my grandpa saying “Say…” like they used to back then…and he still does now. I’ll miss them when they’re gone.

    This looks delicious!

    • Thanks Thalia! It’s great for cold weather. I even like it here during the summer – when we’re having a particularly dark and stormy afternoon!

  2. You are making me wish I had time-travelling abilities too! I don’t usually think of myself as a nostalgic person, but as I was reading this post, I was nodding in agreement–yes, I want to go back to newborn days, or married life, or sixteen and SLEEPING IN, too! Would that we could, friend. 🙂 In the meantime, I’ll be pinning this post for dinner inspiration this month!

    • Hi Estelle! Sorry that wasn’t clear – I’m going to fix it. You use both! Add the cooked bacon to the crock pot and use the drippings for the onions!

Leave a Reply

Your email address will not be published. Required fields are marked *