Crockpot Chicken Vodka Ravioli: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, cut the chicken breast tenderloins into bite-size pieces and set aside. Measure out the ravioli, sauce, cream cheese, and mozzarella so everything is ready to go. If using frozen ravioli, there's no need to thaw.

Soften the cream cheese by letting it sit at room temperature for about 30 minutes, or microwave it in 10-second intervals until soft. Have a 6-quart slow cooker ready, as well as a cutting board and knife. This recipe comes together in minutes, so having your ingredients prepped makes the process even smoother.

Instructions

Layer and Load

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of the slow cooker. Spread them into an even layer. Scatter the jumbo ravioli over the chicken. Pour the tomato-vodka cream sauce over the top, making sure to cover the ravioli and chicken evenly.
   Look for The chicken and ravioli are covered with sauce, with some ravioli peeking through.
   Tip If using frozen ravioli, there is no need to thaw them first.
2. 2Add the Cream Cheese and Mozzarella
   Place the cubed cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir; the cheese will melt and create a creamy sauce as it cooks.
   Look for The top is covered with cream cheese and mozzarella, with patches of sauce visible.
   Tip Using softened cream cheese helps it melt more smoothly into the sauce.

At this point, the slow cooker contains layers of raw chicken, ravioli, sauce, cream cheese, and mozzarella. The cream cheese is in the center, and the mozzarella is scattered on top. The dish looks like a colorful, unbaked casserole. The sauce is visible in patches, and the cheese is still solid. This is the 'dump and go' stage—everything is in place, and the slow cooker is ready to work its magic.

Slow Cook to Perfection

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and the ravioli are tender. Do not stir during the first 3 hours on LOW or the first 2 hours on HIGH, to allow the cheese to melt without curdling.
   Look for The sauce is bubbling at the edges and the cheese is melted and creamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW yields the creamiest sauce. If using HIGH, check earlier to avoid overcooking.
4. 4Check the Chicken Temperature
   After the cooking time, 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 thickened. If the chicken is not done, continue cooking for 30 minutes more.
   Look for The chicken is opaque and cooked through, and the sauce is creamy and thick.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest piece of chicken, not touching the bone or the pot.

After several hours, the slow cooker is filled with a bubbling, fragrant mixture. The chicken is cooked through, the ravioli are tender, and the cheese has melted into a creamy sauce. The sauce is thick and pink, with flecks of herbs from the vodka sauce.

The aroma is rich and savory, hinting at the deliciousness to come. The edges are gently bubbling, and the cheese is completely melted. This is the moment to check the chicken temperature and ensure it's safe.

Stir, Serve, and Savor

5. 5Stir and Serve
   Gently stir the mixture to combine the melted cheese into the sauce. Taste and adjust seasoning if desired. Serve hot directly from the slow cooker, or spoon onto plates.
   Look for The sauce is smooth and pink, with stretchy cheese throughout.
   Tip Be gentle when stirring to keep the ravioli intact.

After a gentle stir, the sauce is smooth and creamy, with the chicken and ravioli evenly coated. The cheese is fully incorporated, and the dish looks like a luxurious pasta bake. The sauce clings to the ravioli and chicken, and there are no dry spots. When served, the dish is steaming hot, with stretchy cheese pulling from the spoon. The flavor is rich, tangy, and comforting—a perfect balance of tomato, cream, and cheese.

Common mistakes

One common mistake is stirring the pot too early, which can cause the cream cheese to curdle and the ravioli to break apart. Resist the urge to stir during the first few hours of cooking. Another mistake is overcooking the ravioli, which makes them mushy. Stick to the recommended cooking times and check for doneness early.

Using low-quality cheese that doesn't melt well can also result in a grainy sauce. Choose whole-milk mozzarella and full-fat cream cheese for the creamiest texture. Finally, don't skip the step of checking the chicken temperature—it's essential for food safety.

How to tell it’s done

The dish is done when the chicken has reached an internal temperature of 165°F (74°C) and the ravioli are tender. The sauce should be thick and creamy, and the cheese fully melted.

To check the chicken, insert an instant-read thermometer into the thickest piece without touching the bone or the pot. The sauce will be bubbling gently around the edges, and the aroma will be rich and savory. If the chicken is not done, continue cooking for another 30 minutes and check again.

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