Crockpot Chicken Vodka Ravioli Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a high-quality vodka sauce that you love, since it is the backbone of the dish. You can also doctor a basic jarred sauce with a pinch of sugar, a splash of cream, or extra garlic.

If you prefer a spicier kick, add red pepper flakes or a dash of hot sauce. For a herbaceous note, stir in fresh basil or parsley just before serving.

To ensure even cooking, arrange the chicken tenders in a single layer and do not overcrowd the slow cooker. If you have extra-large tenders, cut them into smaller pieces.

The ravioli should be distributed evenly so they cook at the same rate. Finally, let the dish rest for at least 5 minutes after cooking—this allows the sauce to thicken and the flavors to settle.

Variations

• Spicy Arrabbiata Twist: Swap the vodka sauce for arrabbiata or add 1 teaspoon red pepper flakes to the sauce for a fiery kick. Top with extra provolone and a drizzle of hot honey before serving.
• Spinach and Mushroom: Add 2 cups fresh spinach and 8 oz sliced mushrooms to the slow cooker during the last 30 minutes of cooking. This adds earthiness and a boost of vegetables.
• Creamy Pesto Version: Replace the vodka sauce with 1 cup basil pesto mixed with 1 cup heavy cream. Use a milder cheese like mozzarella instead of provolone for a brighter, herb-forward flavor.
• Meat Lover's: Brown 1 lb Italian sausage before adding it to the slow cooker with the chicken. The sausage adds richness and a savory depth that pairs perfectly with the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of milk or broth to restore the creamy sauce consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to restore the creamy consistency. The ravioli will soften further upon reheating, so gentle warming is best.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on LOW as directed, adding about 30 minutes to the cooking time to account for the cold start. This makes it a true set-it-and-forget-it meal.

Serving ideas

Serve this creamy chicken vodka ravioli in shallow bowls, with a generous ladle of sauce over each portion. A sprinkle of fresh basil or chopped parsley adds a bright, fresh contrast.

Garlic bread or a crisp green salad with a simple vinaigrette are perfect sides to round out the meal. For a touch of heat, offer red pepper flakes at the table.

This dish is hearty enough to stand alone, but it also pairs beautifully with roasted vegetables or a light arugula salad. For a more indulgent presentation, top each serving with an extra dollop of ricotta and a drizzle of olive oil. The leftovers make a fantastic lunch, served cold or reheated gently.

Frequently asked questions

Recipe card

Crockpot Chicken Vodka Ravioli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenders
• 20 oz jumbo four-cheese ravioli (refrigerated or frozen)
• 24 oz vodka sauce (jarred or homemade)
• 1 cup whole-milk ricotta cheese
• 1 1/2 cups shredded provolone cheese
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle the shredded provolone cheese evenly over the entire surface, covering the ricotta and sauce completely.
6. 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.
7. 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).
8. 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.
9. Spoon the creamy chicken vodka ravioli onto warm plates or bowls. Garnish with fresh basil or parsley if desired, and serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

38 g

Fat

34 g

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