Crockpot Boursin Chicken Vodka Ravioli Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If using frozen ravioli, there's no need to thaw — just add a few extra minutes to the cooking time. Measure out all your ingredients and have them ready to go.

This recipe is truly dump-and-go, so there's minimal prep. You won't need to pre-cook the chicken or the pasta, which saves time and dishes. Just layer the ingredients in the order specified, and you're set.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken breast tenderloins in the bottom of a 6-quart slow cooker in an even layer. Add the jumbo four-cheese ravioli on top, then pour the vodka sauce over everything, making sure the sauce covers the ravioli and chicken as much as possible.
   Look for The chicken and ravioli should be mostly submerged in the sauce.
   Tip Use a spatula to gently press the ravioli into the sauce so they stay moist during cooking.
2. 2Add the Cheeses
   Place the wheel of Boursin cheese in the center of the slow cooker, then sprinkle the shredded fontina evenly over the top. Do not stir; the cheeses will melt and blend during cooking.
   Look for The Boursin wheel sits on top, surrounded by the fontina shreds.
   Tip Leaving the Boursin whole allows it to melt slowly, creating a creamy sauce.

At the end of this phase, your slow cooker contains an even layer of chicken, topped with ravioli and covered in vodka sauce. The Boursin wheel sits proudly in the center, with fontina scattered on top.

The ingredients are not mixed, but the sauce should coat the ravioli and chicken. This is the 'dump and forget' stage — resist the urge to stir and simply cover and cook.

Slow Cook to Tender

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and tender. Do not open the lid during cooking to maintain the heat.
   Look for The sauce should be bubbling gently around the edges, and the cheese melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check at the 3-hour mark to avoid overcooking the ravioli.
4. 4Check the Chicken
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. The ravioli should be tender and the sauce creamy.
   Look for The chicken should be fork-tender and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to thicken slightly.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The cheese has melted into a creamy, golden layer over the top. The kitchen smells of garlic, herbs, and tomato. The chicken should be fork-tender and cooked through, and the ravioli puffed and tender. The sauce is thick and creamy, with visible ribbons of melted Boursin and fontina.

Stir and Serve

5. 5Stir Gently
   Gently stir the mixture to combine the melted Boursin and fontina into the sauce. Be careful not to break up the ravioli. The sauce should be smooth and velvety.
   Look for The sauce turns a uniform pink-orange color with ribbons of melted cheese.
   Tip Use a silicone spatula or large spoon to fold the ingredients without crushing the ravioli.
6. 6Serve Hot
   Spoon the creamy chicken and ravioli onto plates or into bowls. Serve immediately, garnished with additional fontina or fresh herbs if desired (optional).
   Look for The dish is steaming and the cheese pulls in long strands.
   Tip Pair with a simple green salad or garlic bread to round out the meal.

Once stirred, the sauce becomes a uniform, velvety pink-orange. The Boursin and fontina are fully incorporated, creating a luscious coating for the chicken and ravioli. The dish is steaming and aromatic. Serve immediately, scooping generous portions onto plates. The cheese pulls in long, satisfying strands as you lift the spoon.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets out heat and extends the cooking time. Another is overcooking the ravioli, which can make them mushy. Stick to the recommended cooking time and check for doneness only at the end.

Also, avoid stirring the ingredients while they cook, as this can break up the ravioli and create a gummy texture. Finally, don't skimp on the Boursin — it's essential for the creamy, flavorful sauce.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The ravioli should be tender but still hold their shape, and the sauce should be bubbling and slightly thickened.

The Boursin and fontina will be fully melted, creating a creamy, cohesive sauce. If the sauce seems too thin, let the slow cooker sit uncovered for 10 minutes to allow it to reduce slightly. Taste and adjust seasoning with salt and pepper if needed.

• Poultry: 165°F (74°C) in the thickest part