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 1/2 teaspoon dried thyme)
1 sprig Fresh Oregano, (or 1/2 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
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.