Crockpot Chicken Vodka Ravioli Step-by-step instructions

Before you start

This recipe could not be simpler to assemble. No pre-cooking, no browning, no extra pots. Just layer the ingredients in the slow cooker in the order given, cover, and set the timer. The only prep is mincing a few garlic cloves and measuring out the seasonings.

If you are using frozen ravioli, there is no need to thaw them first. This is the perfect recipe to put together in the morning or even the night before—just keep the insert in the refrigerator overnight and start cooking when ready.

Instructions

Layer and Set

1. 1Layer the Base
   Place the chicken breast tenders in the bottom of a 6-quart slow cooker in a single layer. Sprinkle the minced garlic and Italian seasoning evenly over the chicken. Season lightly with salt and black pepper.
   Look for The chicken should be spread evenly across the bottom of the slow cooker.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the tenders are very thick, cut them in half so they cook evenly.
2. 2Add Ravioli
   Scatter the jumbo four-cheese ravioli over the chicken in an even layer. It is okay if the ravioli overlap slightly; they will settle as they cook.
   Look for The ravioli should cover the chicken completely.
   Tip Use frozen ravioli straight from the freezer; no need to thaw.
3. 3Pour the Sauce
   Pour the vodka sauce evenly over the ravioli and chicken. Use a spoon to gently nudge the ravioli so the sauce seeps between the layers.
   Look for The sauce should pool around the edges and lightly coat the top.
   Tip If the sauce is very thick, stir in ¼ cup water or chicken broth.
4. 4Dollop Ricotta
   Spoon the whole-milk ricotta in small dollops over the top of the sauce. Do not stir; the ricotta will melt into creamy pockets as it cooks.
   Look for The ricotta dollops should be spaced evenly across the surface.
   Tip Whole-milk ricotta gives the creamiest texture; low-fat will work but be less rich.
5. 5Top with Provolone
   Sprinkle the shredded provolone cheese evenly over the entire surface, covering the ricotta and sauce completely.
   Look for The cheese should form a full, even blanket over the top.
   Tip Shred your own provolone for the best melt; pre-shredded can be starchier.

After the first phase, the slow cooker should contain distinct layers: chicken on the bottom, ravioli in the middle, sauce poured over, and ricotta and provolone on top. The cheese should be evenly spread. At this point, the dish looks like a layered casserole before it has cooked. It is okay if the sauce does not cover every piece completely; the steam will help everything meld.

Cook and Check

6. 6Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours. Do not open the lid during cooking to keep the heat steady.
   Look for After 2 hours on LOW, the sauce should be bubbling gently around the edges.
   Tip Resist the urge to stir; the layers will meld on their own.
7. 7Check the Chicken
   After the cooking time is up, carefully check the chicken by inserting an instant-read thermometer into the thickest piece. It should read at least 165°F (74°C).
   Look for The chicken should be fork-tender and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, replace the lid and cook for 15 more minutes.
8. 8Rest and Gently Stir
   Turn off the slow cooker and let the dish rest for 5 minutes. Then gently stir the mixture to combine the sauce, melted cheese, and ravioli without breaking the pasta.
   Look for The sauce should look creamy and pink, with ribbons of melted cheese.
   Tip Use a wide spoon or spatula to fold the ingredients together gently.

During the cooking phase, the slow cooker will begin to bubble gently around the edges as the sauce heats. The cheese will melt and spread, and the sauce will become more uniform.

After the recommended time, the chicken should be fork-tender and reach 165°F (74°C). The ravioli should be tender but hold their shape. The sauce should be creamy and slightly thickened, with no raw flour taste.

Stir and Serve

9. 9Serve and Enjoy
   Spoon the creamy chicken vodka ravioli onto warm plates or bowls. Garnish with fresh basil or parsley if desired, and serve immediately.
   Look for The cheese should stretch as the spoon lifts the pasta.
   Tip A side salad or garlic bread makes a perfect accompaniment.

After resting, the sauce should be velvety and pink, with ribbons of melted cheese throughout. The chicken and ravioli should be evenly coated. When spooned onto a plate, the mixture should hold together without being watery. The cheese should stretch slightly as it is lifted. The dish is ready to serve, garnished with fresh herbs if desired.

Common mistakes

One common mistake is opening the slow cooker lid too often during cooking, which releases heat and extends the cooking time. Trust the process and keep the lid on. Another pitfall is using a thin, watery sauce; the ravioli will absorb liquid and become bloated.

Choose a thick, creamy vodka sauce and avoid adding extra liquid unless absolutely necessary. Overcooking is also a risk—if you use fresh ravioli, check for doneness earlier than the suggested time. Finally, do not stir the dish while it cooks; the layers are meant to meld slowly.

How to tell it’s done

The dish is done when the chicken is cooked through and registers at least 165°F (74°C) on an instant-read thermometer. The ravioli should be tender but not mushy, and the sauce should be bubbling around the edges.

The cheeses should be fully melted and incorporated into a creamy, pink sauce. Give the mixture a gentle stir to combine; it should look rich and cohesive, with the chicken and ravioli evenly coated. Let it rest for a few minutes before serving to allow the sauce to thicken slightly.

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