Dinner

Crockpot Mediterranean Chicken Ragu with Orecchiette is for Dinner.

Crockpot Mediterranean Chicken Ragu with Orecchiette takes 25 minutes to prepare.

Crockpot Mediterranean Chicken Ragu with Orecchiette takes 265 minutes to cook.

Crockpot Mediterranean Chicken Ragu with Orecchiette makes 4 servings.

The ingredients for Crockpot Mediterranean Chicken Ragu with Orecchiette are:

1 1/2 cups chicken broth
1 can (14 ounce) chicken broth
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 ounces Orecchiette pasta
parmesan cheese, for serving

Here is how you make Crockpot Mediterranean Chicken Ragu with Orecchiette:

In a crock-pot, combine broth, tomatoes, artichokes, red pepper, fennel, onion, capers 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.Cook pasta to al dente, drain and stir into sauce, turn crock-pot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce. Serve with parmesan cheese.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user GREATMOMMOO.

The nutritional information for Crockpot Mediterranean Chicken Ragu with Orecchiette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 427.3

• Total Fat: 2.8 g
• Cholesterol: 70.3 mg
• Sodium: 1,591.2 mg
• Total Carbs: 63.0 g
• Dietary Fiber: 8.5 g
• Protein: 39.4 g