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–+ servings

Slow Cooker Chicken Alfredo Ravioli

This Slow Cooker Chicken Alfredo Ravioli is the kind of creamy, comforting dinner that feels fancy but takes almost no effort. Just layer everything in the crockpot and let it turn into a cozy, cheesy family meal.
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A white bowl of ravioli pasta in a creamy sauce, garnished with chopped herbs and a basil leaf, sits on a striped napkin next to bread and fresh parsley.
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Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • 2 cups Alfredo sauce store-bought or homemade
  • 1 cup chicken broth
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 (20–25 ounce) bag frozen cheese ravioli (do not thaw)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh parsley or basil for serving optional

Instructions

  • Step 1: Build the sauce base - Add the chicken breasts to the bottom of your slow cooker. Pour in the Alfredo sauce and chicken broth, then add the minced garlic, Italian seasoning, and black pepper. Stir gently around the chicken so the sauce is evenly mixed.
  • Step 2: Slow cook the chicken - Cover and cook on low for 3 to 4 hours. The chicken should be fully cooked and very easy to shred with a fork. Your kitchen will already smell incredible at this point.
  • Step 3: Shred the chicken - Remove the chicken breasts and place them on a cutting board. Shred them using two forks, then return the chicken to the slow cooker and stir it into the sauce.
  • Step 4: Add the ravioli - Layer the frozen cheese ravioli on top of the chicken and sauce. Gently press them down so most are covered, but do not stir aggressively.
  • Step 5: Add the cheese - Sprinkle the mozzarella and Parmesan evenly over the top. This is where the magic happens.
  • Step 6: Finish cooking - Cover and cook on low for another 30 to 40 minutes, just until the ravioli are tender and the cheese is melted and bubbly.
  • Step 7: Serve and enjoy - Spoon into bowls and finish with fresh parsley or basil if you like. Then sit down and enjoy a quiet moment before someone asks for seconds.

Notes

Substitutions

  • Different ravioli: Use spinach ravioli or chicken ravioli for a fun twist.
  • Rotisserie chicken: Swap in cooked shredded chicken to save time and add it when the ravioli goes in.
  • Lighter sauce: Use light Alfredo or a homemade version with half and half for a slightly lighter dish.

Variations

  • Chicken broccoli Alfredo: Stir in steamed broccoli florets before serving for added color and texture.
  • Bacon lover version: Sprinkle crispy bacon crumbles on top just before serving.
  • Spicy kick: Add red pepper flakes or a dash of cayenne to wake things up.

Tips and Tricks

  • Do not overcook the ravioli: Frozen ravioli cooks fast and can fall apart if left too long.
  • Trust the process: The sauce may look thin early on, but it thickens as the pasta cooks.
  • Cheese on top matters: Adding cheese at the end keeps it melty and not greasy.
  • Use a liner: A slow cooker liner makes cleanup almost nonexistent.
  • Taste before serving: A final sprinkle of salt or extra Parmesan can take it over the top.

Serving Ideas

  • Garlic bread: Perfect for scooping up every last bit of sauce.
  • Simple salad: A crisp green salad balances the richness.
  • Roasted vegetables: Adds color and a little freshness to the plate.
  • Extra cheese: Because nobody ever complained about more Parmesan.

Storage and Make Ahead Tips

  • Refrigerate leftovers: Store in an airtight container for up to 3 days.
  • Reheat gently: Warm on low heat with a splash of milk or cream to loosen the sauce.
  • Best fresh: Freezing is not recommended as the ravioli can become too soft when thawed.

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Servings: 6 servings
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