Crockpot Chicken Vodka Ravioli: Dump-and-Go Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes, about 1-inch pieces. Measure the vodka sauce, ricotta, and shredded provolone. If using a block of provolone, shred it now.

No other prep is needed—no browning, no boiling. Have a 6-quart slow cooker ready. The beauty of this recipe is that everything goes in raw and cooks together, so the only real work is the cutting and measuring.

Instructions

Layer and Top

1. 1Layer the Chicken and Ravioli
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Spread the jumbo four-cheese ravioli over the chicken, covering it as evenly as possible. Pour the tomato-vodka cream sauce over the top, making sure the sauce seeps down between the ravioli and chicken.
   Look for The chicken and ravioli should be mostly covered by the sauce.
   Tip If using frozen ravioli, there is no need to thaw it first.
2. 2Add the Cheeses
   Dollop the whole-milk ricotta over the top of the sauce in spoonfuls, spacing them evenly. Sprinkle the shredded provolone cheese over the entire surface, covering the ricotta and any exposed ravioli.
   Look for The top should be completely covered with cheese.
   Tip Use a spoon to make the ricotta dollops so they stay creamy pockets rather than mixing in.

The slow cooker should be filled with an even layer of chicken, a layer of ravioli, sauce covering most of the surface, and the ricotta and provolone on top.

The cheese will look thick and unmelted, but that's fine. The sauce should be visible around the edges. Everything should be at room temperature if the chicken was just cut; refrigerate if prepped earlier.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and tender and the ravioli are tender. Do not stir during cooking, as that can break the ravioli. The cheese will melt and bubble around the edges.
   Look for The sauce will be bubbling gently around the edges and the cheese will be melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid; each peek lets out heat and adds cooking time.
4. 4Check the Chicken Temperature
   After 3 1/2 to 4 hours, check the chicken by inserting an instant-read thermometer into a few cubes. The chicken is safe to eat when it reaches 165°F (74°C). The ravioli should be tender but not mushy, and the sauce should be hot and bubbling.
   Look for The thermometer reads 165°F (74°C) in the thickest chicken pieces.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, continue cooking for 30 more minutes and check again.

After 3 1/2 to 4 hours, the sauce should be bubbling gently around the edges, and the cheese will have melted into a golden, blistered top. The aroma will be rich and tomatoey with a creamy note. The chicken should be tender enough to pierce easily, and the ravioli should look puffed and cooked. Check the chicken temperature now.

Serve

5. 5Serve Hot
   Turn off the slow cooker. Use a large serving spoon to gently scoop the chicken, ravioli, and sauce onto plates or into shallow bowls. Spoon extra sauce and melted cheese over each serving. Serve immediately while hot and bubbling.
   Look for The cheese stretches as you scoop; the sauce is creamy and pink.
   Tip For a pretty presentation, serve on a white plate to show off the pink sauce and golden cheese.

When you scoop into the dish, the cheese should stretch, and the sauce should be thick and creamy, not watery. The chicken cubes should be fork-tender, and the ravioli intact. The ricotta will have created soft white pockets. Serve immediately, spooning extra sauce over each portion.

Common mistakes

The most common mistake is stirring the pot during cooking. Stirring can break the ravioli and turn the dish into a mush. Another mistake is cooking on high, which can overcook the chicken and make the ravioli fall apart. Stick to low for the full time.

Also, avoid lifting the lid to check on it repeatedly—each time you do, heat escapes and extends cooking time. Finally, don't skip the cheese layer; it creates a protective crust that keeps the ravioli moist and adds flavor.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the ravioli are tender but not mushy. The sauce should be hot and bubbling around the edges, and the cheese fully melted and lightly golden in spots.

To check, insert an instant-read thermometer into a few chicken cubes; if it reads 165°F (74°C), it's safe to eat. The ravioli should offer little resistance when pierced with a fork. If the chicken isn't done, continue cooking in 30-minute increments.

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