Crockpot Mediterranean Chicken Ragù with Orecchiette

Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears.  With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch.

This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge.

There’s that.

And this. . .

I adore glass jars. Normally destined for the trash, I give them new life. I don’t see a piece of garbage. I see possibilities.  I see form, function and beauty.

I fill them with nuts, seeds, dried fruits, pasta, grains, flours and delicious concoctions I whip up in my kitchen like salad dressings and tahini butter. All lined up, neat and pretty, I can quickly see what’s inside and grab what I need.

Not to mention food just tastes better out of glass. Over plastic. Plastic has issues.  All that breaking down and leaching and stuff.

My dream is to have all the food in my kitchen contained in glass. With sunshine and light bouncing off them, through them and all around them. In a cheerful kind of way.

This chicken ragù is extremely versatile. Like olives? Toss some in. Don’t like fennel? No problem, forget it. White wine? Yes, please. Sun-dried tomatoes? Sounds good.

The beauty of this recipe is you can twist it around your little fingers and make it your very own. It’s all about possibilities.

Crockpot Mediterranean Chicken Ragù with Orecchiette

Rating: 51

Prep Time: 25 minutes

Cook Time: 4 hours, 25 minutes

Total Time: 4 hours, 50 minutes

Yield: 4 servings

Crockpot Mediterranean Chicken Ragù with Orecchiette

Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta.


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
parmesan cheese, for serving


  1. In a 4-quart crockpot 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.
  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 with parmesan cheese.

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  1. Catherine says

    Dear Reeni, I save glass jars too!! I use them for storage and also pretty one become drinking glasses. The crockpot chicken ragu sounds delish! I have never used a crockpot but I am sure it is a wonderful way to cook. Thank you for your good wishes Reeni, I am feeling better. Blessings my dear, Catherine xoxo

  2. Anonymous says

    You have made me see glass jars from a totally different perspective now:-)  I love shredded chicken over pasta and all of the add-ins sound wonderful.  I love the artichokes and roasted red peppers….both also have great glass jars!

  3. Platanosmangoes says

    I see what you see.  I enjoy a good ragu and this is one of my favorite pastas.  Great!

  4. BeadedTail says

    That looks so gourmet!   We’ll add it to our list of recipes from Reeni to try!

    Smooches to Moon!

  5. Anonymous says

    This sounds amazing! I think I’d keep it the way you did and throw in some olives too!

  6. ann thompson says

    now this is my kind of meal. Looks delicious and I like stuff that you can easily do in the crockpot

  7. Louise Volper says

    They don’t call January Slow Cooker Month for nothing, lol…You can’t go wrong with this recipe, Reeni. I love the blend of ingredients and the fact that it “stews” to perfection nice and slow and of course those “little ears”. 

    I’m all for glass too. Ever since I did that post about making your own blends with mason jars, they have become my very best favorite but I’m all for glass and will always purchase glass products over plastic. 

    Thank you so much for sharing…

  8. What's Cookin' says

    What a brilliant dish love the artichoke addition, we just made some homemade orecchiette, so much fun to make them, this looks like a perfect accompaniment!

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