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Crockpot Chicken Bolognese

This Crockpot Chicken Bolognese is so easy, healthy and delish. Packed with protein and loaded with flavor, it's a crowd-pleasing, classic comfort meal with a twist that's bound to be a househould hit.
Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 25 minutes
Servings 4 - 6
Author Rachael DeVaux

Ingredients

For the Sauce:

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion about 1/2 an onion
  • 1/2 cup diced celery about 2 stalks celery
  • 1/2 cup diced carrot about 1 large carrot
  • 5 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 pound ground chicken
  • 1 pound Italian chicken sausage
  • 1 14-ounce can whole peeled San Manzano tomatoes
  • 1 24-ounce jar Marinara sauce (I like Rao’s or Primal Kitchen)
  • 1/2 cup full fat coconut milk
  • 2 tablespoons red wine vinegar
  • 4 sprigs thyme
  • 1 parmesan cheese rind omit for dairy free
  • 1/2 cup julienned fresh basil

For the Pasta:

  • 16 oz. box of spaghetti (or your favorite pasta, I like Jovial GF brown rice spaghetti)

Instructions

For the Sauce:

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the onion, celery, and carrot. Sauté until the veggies begin to get tender, about 5 minutes.
  • Add in the garlic, salt, red pepper flakes, and oregano. Stir and cook until the garlic is golden and fragrant, about 1 minute.
  • Add in the ground chicken and ground chicken sausage. Stir to combine and allow to cook, undisturbed, for 5 minutes. Stir again and cook until the chicken is golden and mostly cooked through. Remove from the heat.
  • To your crockpot, pour in the San Marzano tomatoes and gently break them up with your spatula. Pour in the marinara, coconut milk, and red wine vinegar. Stir to combine. Add in the contents of the skillet and stir to combine. Nestle in the thyme sprigs and parm rind. Put the lid on the crockpot and cook on “Low” for 4-6 hours, until the meat has become very tender and all of the flavors have melded together.
  • Remove the thyme sprigs and parm rind before adding the pasta.

For the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Before straining, reserve about 1/2 cup of the pasta water. Add the pasta to the crockpot, and toss to combine until the sauce is glossy.
  • Serve topped with fresh basil. Enjoy!

To Store:

  • If you’re planning to store the sauce to reheat again at a later time, simply skip the step of adding the cooked pasta to the crockpot. Let the sauce cool completely, to room temperature, and store in an airtight container in the fridge for up to 3 days, or freezer for up to 3 months.