Slow Cooker Chicken Bacon Ragù

This is one of those magical recipes whose flavor is inversely related to the number of ingredients and effort required to prepare it.

SERVES: 8

INGREDIENTS

• 6 ounces thick-cut bacon, diced
• 1 small fennel bulb, fennel fronds reserved for garnish if attached, bulb diced
• 1 cup diced yellow onion
• 8 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 pounds boneless, skinless chicken thighs, each one cut in half
• 1 1/4 cups low-sodium chicken broth
• 1 to 2 tablespoons tomato paste
• Serve with:Mashed potatoes, gnocchi, pasta, brown rice, or roasted vegetables

INSTRUCTIONS

1. Place the bacon in a large skillet over low heat until the fat renders out and the bacon is crispy, 8 to 10 minutes. Pour off all but 2 tablespoons of the fat.
2. Stir in the fennel, onion, garlic, salt, and pepper and cook over medium heat until soft and glistening, about 5 minutes. Sprinkle the flour over the vegetables and cook for 1 to 2 minutes. Pour in the wine and cook, scraping the browned bits from the bottom of the pan, about 1 minute. Transfer the vegetables to a 4- to 5-quart slow cooker.
3. Return the pan to medium-high heat. Add the chicken thigh pieces and sear until a light golden crust forms, about 3 minutes. The goal is simply to develop a little flavor and start the cooking. Transfer to the slow cooker. Add the chicken broth and tomato paste to the pan, whisk to combine, and pour over the chicken and vegetables.
4. Cover the slow cooker and cook on the LOW setting until tender enough to shred, 4 1/2 to 5 1/2 hours. Vigorously shred the chicken directly in the slow cooker with 2 forks until finely shredded. Taste and season with salt and pepper as needed. Serve over mashed potatoes, gnocchi, pasta, brown rice, or roasted vegetables. Garnish with the fennel fronds.

RECIPE NOTES

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 1 month.