SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
I don’t like slow-cooking (InstantPot > CrockPot) so followed reviewers’ suggestions for doing it in the oven, and used breasts instead of thighs because that’s what we prefer. I also used a 28oz can of crushed tomatoes and thought it could actually be more tomato-y. I cut the red pepper back to 1/2 tsp but even that seemed too much.
I liked it, my family thought it was just okay. 
Here are the changes I made - plagiarized somewhat from a previous review: Used 1 lb chicken breasts, and Dutch oven. Sautéed s&p chicken on each side in olive oil til lightly browned, removed, added carrots, onion, garlic and cooked for 5 mins; added tomato paste and herbs/spices and cooked for several more mins. Added crushed tomatoes (1 big can) and chicken; cooked in oven at 300 for 2 hours (covered, stir halfway through).
