Slow Cooker Chicken Ravioli
If you love cozy, creamy pasta dinners that practically make themselves, you need this Slow Cooker Chicken Ravioli recipe in your life! Tender shredded chicken, cheesy ravioli, and a rich, dreamy tomato cream sauce all come together in your crock pot with almost zero effort. Simply said, this dish is the ultimate comfort food. Further, it’s perfect for busy weeknights, lazy Sundays, or whenever you want a homemade meal without standing over the stove.
Why You’ll Love This Slow Cooker Chicken Ravioli
- Hands-off cooking: Let your slow cooker do the work while your kitchen fills with amazing aromas.
- Creamy, flavorful sauce: Marinara meets heavy cream for the ultimate tomato cream sauce.
- Customizable: Swap the spinach for broccoli, or add crushed red pepper for a spicy kick.
- Family-friendly: Kids and adults will both go back for seconds (and maybe thirds!).
Making Slow Cooker Chicken Ravioli
Make the creamy sauce:
Pour the marinara sauce into your slow cooker. Fill the empty marinara jar with heavy cream, shake it to get every last bit of sauce, and pour it into the crock pot.
Then, add flavor:
Stir in the sun-dried tomatoes and crushed red pepper flakes if you like a little spice.
Season the chicken:
Sprinkle both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. Submerge the chicken in the sauce so it’s evenly coated.
Slow Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded. Chicken is done when a meat thermometer reads 165°.
Shred the chicken:
Leave the chicken in the slow cooker while you easily shred it with two forks, then stir it into the sauce.
Add ravioli and spinach:
Stir in the ravioli and spinach to the slow cooker. Then, cover and cook for another 45 minutes, or until the ravioli is tender and the spinach has wilted.
Serving Tips
Serve this creamy chicken ravioli straight from the slow cooker with a sprinkle of parmesan cheese and a side of garlic bread. It’s also delicious with a simple green salad or roasted vegetables, such as carrots, asparagus, or brussel sprouts.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, making it even more flavorful the next day. Fridge Magic! Reheat gently in the microwave or on the stovetop with a splash of water or milk to loosen it up.
For more Slow Cooker recipes, click HERE, or you can always click on Slow Cooker under the Recipes menu.
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Slow Cooker Chicken Ravioli
Equipment
- 1 Slow Cooker
Ingredients
- 24 oz. jar marinara sauce
- 16 oz. heavy cream
- 4 oz. sundried tomatoes (half an 8.5 oz. jar)
- OPTIONAL: a sprinkle of crushed red peppers
- 3 medium boneless/skinless chicken breasts
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 24 oz. container ravioli (your favorite flavor)
- 6 cups fresh spinach (or 3 handfuls)
Instructions
- Add marinara sauce to slow cooker. Fill empty marinara jar with cream, shake, then pour cream into slow cooker. Stir in sundried tomatoes and crushed red peppers if using.
- Season both sides of chicken with pepper, garlic powder, onion powder, Italian seasoning, and salt. Place chicken in sauce, flip to evenly coat. Cover.
- Set slow cooker on LOW for 6 – 7 hours, or HIGH for 3 – 4 hours.
- Stir in ravioli and spinach. Cover and cook for another 45 minutes, or until ravioli are tender and spinach is wilted. Serve with fresh grated Parmesan cheese. Enjoy!
Nutrition
Slow Cooker Chicken Ravioli
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