Creamy Crock Pot Chicken Alfredo Ravioli is full of tender chicken, cheesy ravioli, and a cheesy alfredo sauce. An easy, family-friendly dinner that everyone loves!A Creamy, Filling, Easy Crock Pot RecipeThis is the kind of dinner that feels like it is special but doesnt require a bunch of extra effort or time in the kitchen. Everything cooks together in the crock pot for a comforting meal (you dont even have to boil the ravioli first!) Its hearty, family-friendly, and tastes like something you spent way more time on than you actually did (my favorite kind of recipe!)Frequently Asked Questions:What should I serve as a side dish? I would serve with a salad and perhaps a steamed vegetable (like broccoli, green beans or carrots). Can I use Homemade Alfredo sauce? Yes! If you need a good recipe. This is a favorite of mine. Ingredients:3 Tablespoons salted butter3 cloves garlic, minced2 Tablespoons all-purpose flour1 cups heavy cream cup grated parmesan cheese1/4 teaspoon saltDirections:Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 1 minute until it smells fragrant.Whisk in the flour and cook for 1 minute to make a roux. Slowly pour in the heavy cream, whisking all the time to keep the sauce smooth and lump-free. Bring it up to a very gentle simmer.Stir in the parmesan cheese, salt and pepper. Let it simmer for about 2 to 3 minutes until the sauce is noticeably thicker. Take it off the heat and set it aside for later. What else can I add to Chicken Alfredo Ravioli? You can make some steamed broccoli and stir them in right before serving. You could bring a touch of savory by adding some crispy bacon pieces to the top before serving. If you want some heat, you can add a dash of red pepper flakes. Can I add the ravioli in earlier? No. I know it would be a bit easier if you could just add it in at the beginning with everything else but it will just turn to mush. How do I store leftovers and whats the best way to store them? Toss leftovers in an airtight container and pop them in the fridge for up to 3 days. You can try to reheat in the microwave or I prefer to reheat on the stovetop. Use low heat and add a splash of milk or cream to help loosen the sauce up since it becomes so thick in the fridge. I will say that I think this pasta dish is best when you first make it. The ravioli changes textures too much once its been coated in sauce and then when reheating (but if you dont mind that, then by all means, heat away!) Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless, skinless chicken breasts to make this even faster, you could use rotisserie chicken instead of cooking the chicken in the Slow Cooker. If you want to do this, Id add the rotisserie chicken in with the ravioli since it is already cooked. Dont add it at the beginning.alfredo sauce I like to use garlic Alfredo sauce. But any Alfredo sauce will work. If you have a good Homemade Alfredo thats always a great option too. If you need a recipe, scroll back up to the Frequently Asked Questions to get my go-to recipe.chicken broth I like to use low or no sodium chicken broth. Homemade Chicken Broth is a good ingredient to have on hand too so you can control what goes into it.garlic fresh or jarred works fine here. Italian seasoningfrozen cheese ravioli do not thaw it ahead of time. If you want to change it up, frozen spinach or chicken ravioli would also be good.shredded mozzarella cheesegrated Parmesan cheesefresh parsley this is optional and is used for a garnish. If you dont have parsley, you can use basil pr some dried parsley flakes.How To Make Crock Pot Chicken Alfredo Ravioli: To a 5-6 quart slow cooker, add chicken breasts, alfredo sauce, chicken broth, garlic, Italian seasoning, and pepper Gently stir to make sure the chicken is coated with the sauce. Cover and cook on low for 34 hours. The chicken should be cooked through (165F degree internal temperature) and can easily shred.Remove the chicken, shred it with two forks or cut it up with a knife, and return it to the slow cooker. Stir to combine. Add the frozen cheese ravioli on top of the chicken and sauce and gently press it down into the sauce (it needs to be thoroughly coated in the sauce to cook evenly.)Sprinkle mozzarella and Parmesan over the top. Cover and cook on low for about 3040 more minutes, until the ravioli is tender and the cheese is melted and bubbly. Do not overcook or the ravioli will turn mushy. Top with fresh parsley or fresh basil (optional) then serve!Craving More Recipes?Crock Pot RavioliCrock Pot Baked ZitiCrock Pot Meatballs and TortelliniCrock Pot American Goulash30 Comforting CasserolesChicken Alfredo Casserole PrintCrock Pot Chicken Alfredo RavioliAll the familiar flavors of Chicken Alfredo, but with ravioli instead of pasta and all made in the Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 4 hours hoursServings 6Calories 768kcalAuthor Brandie SkibinskiIngredients1 pounds boneless, skinless chicken breasts (see notes below)2 cups Alfredo sauce (I like garlic alfredo sauce)1 cup chicken broth (can use low or no sodium, see notes below)2 cloves garlic, minced1 teaspoon Italian seasoning teaspoon black pepper20-25 ounce bag frozen cheese ravioli (do not thaw)1 cup shredded mozzarella cheese cup grated Parmesan cheesechopped fresh parsley or basil (optional, for garnish)InstructionsTo a 5-6 quart slow cooker, add 1 pounds boneless, skinless chicken breasts, 2 cups Alfredo sauce, 1 cup chicken broth, 2 cloves garlic, minced, 1 teaspoon Italian seasoning and teaspoon black pepper. Gently stir to make sure the chicken is coated with the sauce. Cover and cook on low for 34 hours. The chicken should be cooked through (165F degree internal temperature) and can easily shred.Remove the chicken, shred it with two forks or cut it up with a knife, and return it to the slow cooker. Stir to combine.To the crock pot add 20-25 ounce bag frozen cheese ravioli (do not thaw) and gently press it down into the sauce (it needs to be thoroughly coated in the sauce to cook evenly.) You can gently stir it together to make sure it is all coated in sauce. Sprinkle 1 cup shredded mozzarella cheese and cup grated Parmesan cheese over the top.Cover and cook on low for about 3040 more minutes, until the ravioli is tender and the cheese is melted and bubbly. Do not overcook or the ravioli will turn mushy.NOTE: Different slow cookers can cook at different speeds. Please go by doneness, NOT just by time. Top with chopped fresh parsley or basil (optional) then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.The weight of the chicken doesnt have to be exact. If you only have one pound of chicken, this will still work. The same goes for the ravioli, a 20-25 ounce bag will work. Ravioli seems to come in a few different size bags so as long as youre within that range, it will work with this recipe. Just dont go above 25 ounces or it will be too much.If you are at all concerned that a recipe might be too salty or you need to cut back on sodium, please use low or no sodium options where possible. You can always add salt in but you cant take it out once it is in there.This can be finished in 3-4 hours depending on your Crock Pot.NutritionCalories: 768kcal | Carbohydrates: 54g | Protein: 51g | Fat: 37g | Sodium: 1824mg | Fiber: 4g | Sugar: 4g