Slow Cooker Chicken Ragù with Herbed Ricotta

cooking.nytimes.com

trailbunny

1 ½ pounds boneless, skinless chicken thighs

1 small carrot, peeled and chopped

½ yellow or red onion, finely minced (about 1 cup)

4 garlic cloves, smashed and chopped

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or ½ teaspoon dried thyme)

1 sprig fresh oregano (or ½ teaspoon dried oregano)

1 ½ teaspoons red-pepper flakes, plus more to taste

1 teaspoon onion powder

Kosher salt and black pepper

1 (14-ounce) can whole tomatoes or crushed tomatoes

8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

1 cup whole-milk or part-skim ricotta

Heaping ¼ cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

Juice of ¼ lemon (1 to 2 teaspoons)

1 teaspoon balsamic vinegar

1 handful torn fresh basil leaves

Directions at cooking.nytimes.com

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