Slow Cooker Chicken Ragu

1 lb ground chicken
1 1/4 lb sweet Italian turkey (or chicken) sausage, casings removed if necessary
1 onion, diced
3 cloves garlic, minced
6 green onions, diced
1 carrot, finely diced
1 stalk celery, finely diced
1-2 tablespoon(s) hot red pepper flakes
2 tablespoon Merlot vinegar
28 oz canned crushed tomatoes
14 oz canned diced fire roasted tomatoes, drained
1/4 teaspoon fennel seed
sea salt
freshly ground black pepper

Spray a nonstick skillet with cooking spray. Add the ground chicken, sausage, onion and garlic. Saute until the chicken and sausage is fully cooked but not browned, breaking up any large pieces as you cook. Add to a 4 quart slow cooker. Break up any more large chunks. Add the remaining ingredients and stir to evenly distribute. Cook on low for 8-10 hours.

Note: This makes a lot of sauce, enough for 8 or more. I jazzed up the leftovers by turning them into an easy pasta bake by adding cheese.

My thoughts:

Another steamy day, another good excuse to use the old slow cooker. This time I made a sauce that tastes like it was simmered all day (because it was) but required virtually no work on my part at all. Using ground poultry instead beef or pork made for a lighter dish but thanks to the sausage and seasonings was still very flavorful. The perfect low fuss weeknight meal.


  1. Drooling at the sound of this!

  2. Thanks! It was really, really good!

  3. Hi Rachel!

    First, I want to thank you for all the help you've given me in the past few years. Always spot on.

    Second, your spell checker did a number on you, and changed *necessary" to "unnecessary" concerning removing the sausage casings.