Slow cooker chicken ragu with white wine and rosemary
A light, savoury ragu of chicken thighs, pancetta, white wine and rosemary that shreds into the sauce. Toss it with rigatoni and plenty of parmesan.
- Time7 hrs 30
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 711kcal
- 67.6gcarbs
- 4.8gof which sugars
- 16.7gfat
- 6.1gsaturates
- 63.7gprotein
- 3.4gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a frying pan over a medium heat and cook the pancetta for 5 minutes until golden. Add the onion, carrot and celery and cook for 8 minutes until soft. Stir in the garlic and tomato purée for 1 minute.
13 min - 2
Pour in the wine and let it bubble for 2 minutes. Tip everything into the slow cooker. Add the water, rosemary, bay leaf, lemon zest and salt.
- 3
Nestle the chicken thighs into the sauce. Cover and cook on low for 6 to 7 hours, or on high for 3 and a half to 4 hours, until the chicken is soft enough to fall apart.
390 min - 4
Lift out the chicken and shred it with two forks. Remove the rosemary stalks and bay leaf. Return the chicken to the sauce and stir. If it looks thin, cook with the lid off on high for 20 minutes.
20 min - 5
Boil the rigatoni in well salted water for 10 to 12 minutes, or to the packet time, until al dente. Save a mugful of the cooking water, then drain.
11 min - 6
Toss the pasta with the ragu, adding a splash of pasta water to loosen. Serve with the parmesan scattered on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
