Crockpot Boursin Chicken Vodka Ravioli Tips, FAQ & printable recipe

Tips for success

For the best results, use full-fat cheeses and a good-quality vodka sauce. The fat helps create a smooth, creamy texture and carries the flavors.

If your slow cooker runs hot, check the dish at the 3-hour mark to prevent overcooking. You can also use a slow cooker liner for easy cleanup.

To make this dish even more flavorful, consider adding a pinch of red pepper flakes or a splash of heavy cream at the end. For a extra touch of freshness, garnish with chopped basil or parsley before serving. The leftovers are fantastic — the flavors meld even more overnight.

Variations

• Spicy Arrabbiata Twist: Swap the vodka sauce for arrabbiata sauce and add 1/2 teaspoon of red pepper flakes for a spicy kick. The heat pairs beautifully with the creamy Boursin and fontina.
• Mushroom and Spinach: Add 8 oz of sliced mushrooms and 2 cups of fresh spinach to the slow cooker along with the other ingredients. The mushrooms add earthiness, and the spinach wilts into the sauce.
• Pesto Version: Replace the vodka sauce with basil pesto (about 1 cup) and add 1/2 cup of heavy cream. The result is a vibrant, herby pasta dish that's still creamy and satisfying.
• Sausage and Peppers: Substitute the chicken with 1 lb of sliced Italian sausage (cooked and drained) and add 1 sliced bell pepper and 1 sliced onion. This version is hearty and full of flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or water to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.

Reheat

Reheat on the stovetop over low heat, stirring often, or in the microwave in 30-second intervals. Add a splash of milk if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or water when reheating to loosen it. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish fully, then cool and refrigerate for up to 2 days before reheating.

Serving ideas

Serve this creamy chicken and ravioli hot, straight from the slow cooker. It pairs wonderfully with a crisp green salad dressed in a simple vinaigrette to cut through the richness.

Crusty bread or garlic bread is perfect for sopping up the extra sauce. For a complete meal, add a side of steamed broccoli or roasted asparagus.

This dish is hearty enough to stand alone, but you can also serve it over a bed of cooked pasta or polenta if you want to stretch it further.

The creamy sauce clings beautifully to any carb. For a lighter option, serve it alongside a bowl of mixed greens. No matter how you serve it, it's guaranteed to be a crowd-pleaser.

Frequently asked questions

Recipe card

Crockpot Boursin Chicken Vodka Ravioli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 20 oz jumbo four-cheese ravioli
• 24 oz vodka sauce
• 1 wheel garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the creamy chicken and ravioli onto plates or into bowls. Serve immediately, garnished with additional fontina or fresh herbs if desired (optional).

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

50 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.