Slow Cooker Chicken Bolognese Pasta – Rich, Comforting, and Slow-Simmered to Perfection

There’s something timeless and comforting about a pot of bolognese simmering away, filling the kitchen with that deep, savory aroma that promises a hearty meal is on the way. Bolognese is a dish rooted in tradition, patience, and slow cooking — but this Slow Cooker Chicken Bolognese Pasta gives you all of the classic richness with a fresher, lighter twist. And the best part? The slow cooker does nearly all the work.

Using ground chicken instead of beef keeps the sauce flavorful but lean, allowing the herbs, tomatoes, garlic, onions, and tender vegetables to shine. As everything simmers together for hours, the chicken breaks down and absorbs the tomato sauce beautifully, creating a velvety texture that clings to pasta like a dream. The slow cooker allows the flavors to deepen without effort — making this a perfect cozy weeknight dinner, meal prep option, or even an effortless crowd-pleaser for gatherings.

Imagine twirling a forkful of tender pasta coated in a slow-simmered bolognese that tastes like it took all day — because it did, but without you lifting a finger. The carrots and celery melt into the sauce, the garlic infuses every bite, and the herbs transform the tomatoes into something deeply savory and fragrant. This is the kind of dish that warms the soul and leaves people asking for seconds.

Whether you pair it with rigatoni, linguine, fettuccine, or classic spaghetti, this chicken bolognese is cozy, comforting, and wonderfully satisfying. Below, you’ll find the full recipe, plus tips, variations, serving suggestions, and everything you need to make this dish a staple in your slow cooker rotation.

---

Ingredients:

• 1 lb ground chicken
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, finely diced
• 1 celery stalk, finely diced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup chicken broth
• 1 lb pasta of choice
• Fresh basil and grated parmesan for serving

---

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until lightly browned, breaking it apart with a spoon.
2. Transfer chicken to the slow cooker.
3. Add onions, garlic, carrots, and celery.
4. Pour in crushed tomatoes, tomato sauce, tomato paste, and chicken broth.
5. Season with Italian seasoning, basil, oregano, salt, pepper, and red pepper flakes.
6. Stir everything together and cover.
7. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
8. When ready to serve, cook pasta according to package directions.
9. Toss pasta with the bolognese sauce or spoon sauce on top of bowls of pasta.
10. Garnish with fresh basil and parmesan.

---

Tips & Tricks

• Brown the chicken before slow cooking — it adds deeper flavor.
• Add a splash of milk or cream at the end for extra richness.
• Use rigatoni or pappardelle for maximum sauce cling.
• For thicker sauce, remove lid for last 30 minutes.
• Stir in 1 tablespoon butter at the end for silky texture.

---

Variations

• Veggie Boost: Add mushrooms, spinach, or zucchini.
• Creamy Bolognese: Add ¼ cup heavy cream or mascarpone at the end.
• Spicy Version: Add more red pepper flakes or a pinch of cayenne.
• Wine-Infused Sauce: Add ½ cup red or white wine before cooking.
• Low-Carb: Serve over zucchini noodles or spaghetti squash.

---

Serving Suggestions

• Over spaghetti, linguine, rigatoni, or pappardelle.
• With garlic bread or toasted baguette.
• Pair with Caesar salad or roasted vegetables.
• Serve with a side of parmesan roasted broccoli.

---

Storage Information

• Refrigerate for up to 4 days.
• Freeze sauce alone for 3 months.
• Reheat gently on stovetop; add broth if needed.
• Keep pasta and sauce separate for meal prep.

---

FAQ

Can I use ground turkey instead of chicken?
Yes — turkey works perfectly.

Can I cook the pasta in the slow cooker?
No. Pasta becomes mushy. Always cook separately.

Can I make this dairy-free?
Yes — simply skip optional cream or cheese.

---

History / Fun Facts

Traditional Italian bolognese (ragù alla bolognese) originated in Bologna, Italy, dating back to the 18th century. It’s typically made with beef, pancetta, wine, and slow-simmered vegetables. This chicken version pays homage to the classic while offering a lighter take, modernized for the slow cooker. The method preserves the tradition of long, gentle cooking — without the hands-on attention.