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Serves: 4-6
Preparation: 20 minutes
Cooking Time: 5 H 15 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

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  • 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.
Ingredients Fermer


  • 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
  • Pecorino cheese
  • Salt and pepper
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