Penne with Chicken and Coffee Ragù Sauce
Preparation: 20 minutes
Cooking: 315 minutes
Craving a great slow cooker chicken recipe? With this cold January weather, you can’t get much more comforting than a slow cooker chicken recipe like our penne with chicken and coffee ragù sauce, made savoury with our delicious Van Houtte® Colombian Dark Recyclable K-Cup® Pods. Try it! It’s totally delicious
1 In a large pan, grill the chicken thighs in several batches over high heat, turning every 2 to 3 minutes to brown them.
2 Season with salt and pepper as you cook the chicken thighs.
3 Place the browned thighs in the slow cooker.
4 In the same pan, turn the heat down to medium-high and cook the pancetta, onion, celery, carrot, garlic and rosemary 5 to 8 minutes, until all ingredients are nicely browned.
5 Add the coffee, diced tomatoes, hot pepper flakes and bring to a boil.
6 Salt and pepper to taste.
7 Pour the mixture onto the chicken thighs.
8 Cover and cook 5 hours on low temperature or 3 hours on high temperature.
9 Cook the pasta according to packaging directions.
10 Drain the pasta and mix it with the chicken sauce.
11 Add the baby spinach just before serving.
12 Top with pecorino cheese and serve immediately.
2 tbsp. olive oil
1½ lb. boneless chicken thighs*
125 g pancetta, diced
1 large onion, minced
1 stalk celery, diced
1 carrot, diced
2 garlic cloves, smashed
3 stalks rosemary
1 cup brewed
Van Houtte® Colombian Dark coffee from a recyclable K-Cup® Pod One 28 oz. (796 ml) can diced tomatoes
½ tsp. hot pepper flakes
One 500 g box of penne or fusilli
4 cups baby spinach
Salt and pepper
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