Crockpot Million Dollar Ravioli
Creamy marinara and Alfredo sauce surround tender ravioli and seasoned shredded chicken in this easy slow cooker family dinner.
Equipment
- 6-quart slow cooker
- Two forks
- Measuring spoons
- Cooking spray
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jar, 24 ounces marinara sauce
- 1 jar, 15 ounces Alfredo sauce
- 1 package, 25 ounces frozen cheese ravioli Do not thaw
- 2 cups shredded mozzarella cheese Divided
- 2 tablespoons fresh parsley Chopped, optional
Instructions
- Coat a 6-quart slow cooker with cooking spray. Add the chicken breasts and season with salt, pepper, garlic powder, and onion powder.
- Pour the marinara sauce and Alfredo sauce over the chicken. Cover and cook on high for about 3 1/2 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken, shred it with two forks, and return it to the sauce.
- Add the frozen ravioli and stir gently. Cover and cook on high for 25 to 35 minutes, until tender.
- Stir in 1 1/2 cups of mozzarella. Sprinkle the remaining cheese over the top, cover, and cook for 10 to 15 minutes until melted.
- Rest for five minutes, garnish with parsley, and serve warm.
Notes
- Do not thaw the ravioli before adding it.
- Check the pasta early because slow cookers vary.
- Store leftovers in the refrigerator for up to three days.