Crockpot Mediterranean Chicken Ragù with Orecchiette

Ingredients
  • 1 + 1/2 cups chicken broth
  • 1 can (14 ounce) petite diced tomatoes
  • 8 artichoke hearts, cut in half
  • 1 roasted red pepper, diced
  • 3 fennel stalks, diced
  • 1 yellow onion, diced
  • 2 tablespoons capers
  • 5 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 + 1/2 pounds chicken breasts or cutlets, boneless, skinless
  • 8-12 ounces Orecchiette pasta
  • parmesan cheese, for serving


Instructions
  1. In a 4-quart crockpot combine broth, tomatoes, artichokes, red pepper, fennel, onion, capers and garlic. Stir in Italian seasoning, parsley, salt and pepper. Nestle in the chicken breasts. Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.
  2. Cook pasta to al dente, drain and stir into sauce, turn crockpot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce. Serve with parmesan cheese.