Slow Cooker Chicken Thigh, Carrot and Thyme Ragu

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan, optional
• Large saucepan
• Two forks
• Shallow container for cooling leftovers

• 700 g boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely diced
• 2 sticks celery, finely diced
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato purée
• 400 g tin chopped tomatoes
• 500 ml chicken stock, made with 1 stock cube
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 teaspoon Worcestershire sauce
• ½ teaspoon fine salt, plus extra if needed
• ¼ teaspoon black pepper
• 15 g flat-leaf parsley, chopped
• 300 g dried pasta, to serve
• 30 g finely grated Parmesan or mature Cheddar, optional, to serve

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Pat the chicken thighs dry and trim away any excess fat. If you have time, heat the olive oil in a frying pan and brown the chicken for 2–3 minutes on each side; this is optional but adds extra flavour.