Gather your crockpot, a sharp knife, and a cutting board. Prepare all ingredients by chopping the onion into small pieces, slicing the carrots into thick rounds, and shredding the cooked chicken into bite-sized pieces. Keep everything within reach to make assembly easier.
Set your crockpot to low heat and add a splash of oil if desired. Toss in the chopped onions and sliced carrots. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant, and the carrots start to soften slightly.
Add the shredded cooked chicken to the crockpot, spreading it evenly over the vegetables. Pour in the chicken broth, then stir in the tomato paste and dried herbs. Mix everything well to combine, ensuring the tomato paste is evenly distributed.
Cover the crockpot with its lid and set it to low. Let the ragout simmer gently for 6 to 8 hours. The house will fill with a warm aroma of herbs, garlic, and slow-cooked chicken, and the sauce will gradually thicken and deepen in flavor.
Check the stew after about 6 hours. The vegetables should be tender and the sauce slightly thickened. If it’s not yet to your liking, continue cooking on low for another hour, stirring occasionally. For a thicker sauce, mash some of the vegetables directly in the crockpot using the back of a spoon.
Taste the ragout and adjust seasoning if needed—add a pinch of salt, pepper, or a squeeze of lemon to brighten the flavors. For added richness, stir in a small pat of butter or a splash of cream if desired.
Turn off the crockpot and let the ragout rest for about 10 minutes. This allows the flavors to meld beautifully. Serve hot, garnished with fresh herbs if you like, and enjoy this hearty, comforting stew.
