This crockpot chicken ragout is my way of giving humble leftovers a second life. I’ve always loved the idea of transforming bits of cooked chicken and a few veggies into something warm and satisfying, without fuss. It’s like a hug in a bowl, especially after a long day when I don’t want to stand by the stove.

What really makes this dish special is the way it tastes like it’s been simmering all day, even though it’s mostly hands-off. I’ve played around with the timing and ingredients, and I finally landed on a method that gets that deep, rich flavor from simple, everyday ingredients. It’s perfect for those nights when time is tight but you still crave something soulful and homey.

This recipe is about transforming humble leftovers into a rich, comforting stew that tastes like it’s been simmering all day, even when it’s been all night in the slow cooker.

Turning leftovers into comfort

I love how this dish turns simple chicken into something deeply savory and comforting, especially on chilly evenings.
There’s a quiet satisfaction in setting everything in the slow cooker and coming back to a rich, fragrant stew that tastes like it’s been bubbling all day.
It’s a relief to know I can throw ingredients together in the morning and have dinner ready with barely any fuss after a busy day.
The aroma of garlic, herbs, and simmered chicken fills the house, making everyone’s stomachs rumble even before the first spoonful.
Nothing beats the feeling of turning leftovers into a meal that’s hearty enough for a family dinner or cozy night in.

The story behind this recipe

This dish came about during a particularly hectic week when I realized I had leftover cooked chicken, a handful of vegetables, and no energy to cook from scratch. I threw everything into the slow cooker thinking I’d toss a few herbs and see what happened. The smell that filled the house—garlic, herbs, and that slow-cooked chicken aroma—was a small reminder that simple ingredients can turn into something special with patience, even if it’s just a few hours in the crockpot.
I remember the first time I tasted it, the flavors had melded into something richer than I expected. That’s when I learned that a good ragout isn’t about complicated techniques, it’s about letting ingredients speak for themselves. Since then, this recipe has become my go-to for turning leftovers into a dish that feels indulgent but is really just honest, straightforward cooking.
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History and trivia behind the dish

This ragout has roots in rustic French cooking, where slow-cooked stews developed from peasant traditions.
Historically, slow cookers or crockpots became popular in the mid-20th century as a way to make simple, hearty meals with minimal effort.
Chicken ragout was originally a way to use leftover meats, transforming them into more luxurious, sauce-laden dishes for special occasions.
The term ‘ragout’ comes from French cuisine, meaning a highly seasoned, slow-cooked stew that’s rich in flavor and texture.
Modern adaptations of this dish often incorporate seasonal vegetables, making it a versatile, comforting staple for any time of year.

Key ingredients and tips

Chicken thighs: I prefer bone-in, skinless thighs—they stay moist and develop a rich flavor that absorbs the spices. Feel free to use leftover cooked chicken if you have it; just shred it before adding.
Carrots: I like slicing them into thick rounds—sweet and tender after slow cooking. For a softer bite, chop them smaller; for more bite, leave bigger pieces.
Onions: They melt into the sauce, adding sweetness and depth. Use yellow or red onions—red gives a slightly milder, sweeter note, especially when caramelized during cooking.
Garlic: I smash and finely chop it—its aroma when it hits the hot oil is irresistible. If you prefer a milder garlic flavor, toss in whole cloves during cooking and remove before serving.
Tomato paste: Adds a deep umami richness—think smoky, concentrated. If you don’t have it, a splash of ketchup can work, but it’s not quite the same depth.
Herbs: Fresh thyme or rosemary are my go-tos—they infuse that herbal, earthy aroma. Dried herbs are fine, just use about half as much since they’re more concentrated.
Broth: Use chicken broth for the best flavor—look for low-sodium if you want control over salt. Veggie broth works too if you want a lighter, plant-forward version.

Spotlight on key ingredients

Chicken thighs:

I prefer bone-in, skinless thighs—they stay moist and develop a rich flavor that absorbs the spices. Feel free to use leftover cooked chicken if you have it; just shred it before adding.
Carrots: I like slicing them into thick rounds—sweet and tender after slow cooking. For a softer bite, chop them smaller; for more bite, leave bigger pieces.
Onions: They melt into the sauce, adding sweetness and depth. Use yellow or red onions—red gives a slightly milder, sweeter note, especially when caramelized during cooking.

Tomato paste and Herbs:

Tomato paste: Adds a deep umami richness—think smoky, concentrated. If you don’t have it, a splash of ketchup can work, but it’s not quite the same depth.
Herbs: Fresh thyme or rosemary are my go-tos—they infuse that herbal, earthy aroma. Dried herbs are fine, just use about half as much since they’re more concentrated.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or omit altogether. It’ll be less creamy but still comforting.
Vegetarian: Swap chicken with hearty mushrooms or eggplant for umami without the meat.
Low-Sodium: Choose low-sodium broth and skip added salt to keep it gentle on the salt intake.
Gluten-Free: Ensure tomato paste and broth are gluten-free, or use homemade vegetable broth for safety.
Fresh Herbs: Fresh thyme or rosemary can be swapped with dried herbs—use half as much, as they’re more concentrated.
Sweet Carrots: Substitute with parsnips or turnips for a slightly different earthy sweetness.
Tomato Paste: Use sun-dried tomato purée or a splash of red wine for depth if you don’t have paste.

Equipment & Tools

Crockpot: Main cooking vessel for slow simmering.
Sharp knife: Chopping vegetables and shredding chicken.
Cutting board: Surface for preparing ingredients.
Spoon: Stirring and tasting the stew.

Step-by-step guide to crockpot chicken ragout

Gather your equipment: a large crockpot, sharp knife, cutting board, and a spoon for stirring. The crockpot is your main tool, the knife and board for prep, and the spoon for checking progress.
Prep the ingredients: chop the onions and carrots into chunks, shred or cut the cooked chicken into bite-sized pieces, and measure out herbs and broth. Keep everything accessible to streamline the process.
Heat the crockpot on low (around 90°C/200°F) and add a splash of oil. When shimmering, toss in the onions and carrots. Cook for about 5 minutes, until onions are translucent and fragrant.
Add the chicken, tomato paste, herbs, and broth to the crockpot. Stir everything well to combine. Cover with the lid, set to low, and cook for 6-8 hours. The smell should be warm and savory, with hints of garlic and herbs filling the air.
Check the stew after 6 hours. The vegetables should be tender, and the sauce slightly thickened. If not, cook for another 1-2 hours, stirring occasionally. For a thicker sauce, mash some of the cooked vegetables directly in the pot.
During the last 30 minutes, taste for seasoning. Adjust with salt, pepper, or a squeeze of lemon if needed. If you want a richer flavor, stir in a splash of cream or a pat of butter at the end.
Turn off the crockpot and let the ragout rest for 10 minutes. This lets flavors meld and makes serving easier. Ladle into bowls, garnish with fresh herbs if you like, and serve hot.

Once cooked, turn off the crockpot and let the ragout rest for 10 minutes. Serve directly from the pot or transfer to a serving dish. Garnish with fresh herbs if desired, and enjoy while warm.

How to Know It’s Done

Vegetables are tender and easily pierced with a fork.
Sauce has thickened slightly and coats the chicken and vegetables evenly.
A deep, savory aroma with herbal and garlic notes fills the house.