Slow-Cooker Boursin Chicken Vodka Ravioli Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform 1-inch cubes so they cook evenly. If you prefer a richer sauce, stir in an extra 1/4 cup of heavy cream during the last 30 minutes of cooking.

To add a touch of freshness, sprinkle chopped basil or parsley over the finished dish before serving. You can also add a pinch of red pepper flakes for heat.

This recipe is forgiving — if you need to leave it longer, keep it on warm after the chicken is cooked. The ravioli will continue to absorb sauce, so add a splash of chicken broth or water if it gets too thick.

For a crispy top, transfer the finished dish to a baking dish, sprinkle with extra fontina, and broil for 2-3 minutes until golden and bubbly.

Variations

• Spicy Arrabbiata Twist: Swap the vodka sauce for arrabbiata sauce and add 1/2 teaspoon red pepper flakes with the sauce. Omit the Boursin and use extra fontina for a sharper, spicier flavor.
• Vegetarian Version: Omit the chicken and add 2 cups of baby spinach or sliced mushrooms in the last hour of cooking. Use vegetable-based ravioli and a vegetarian vodka sauce.
• Creamy Pesto Variation: Replace the vodka sauce with 2 cups of marinara and 1/2 cup of basil pesto. Use a plain cream cheese instead of Boursin and add extra herbs on top.
• Cheesy Sausage Swap: Substitute the chicken with 1 lb of cooked Italian sausage slices. Layer the sausage with the ravioli and sauce, and reduce the cook time to 3 hours.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of milk or broth when reheating.

Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally, until warmed through. The ravioli will soften further, but the flavor will remain delicious.

This dish can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 4-5 hours, or until the chicken is cooked through. You may need to add 30 minutes to the cook time since the ingredients start cold.

Serving ideas

Serve this hearty pasta dish as a main course with a simple green salad and crusty bread to soak up the extra sauce. It also pairs well with roasted vegetables or a side of garlic bread. For a lighter meal, serve smaller portions over a bed of baby spinach or arugula, which will wilt slightly from the heat.

This dish is satisfying enough to stand alone, but it also works as a filling for stuffed peppers or as a topping for baked potatoes. Leftovers can be turned into a quick lunch by spooning them over toasted bread or mixing with cooked pasta. Garnish with fresh herbs, extra cheese, or a drizzle of olive oil for a finished look.

Frequently asked questions

Recipe card

Slow-Cooker Boursin Chicken Vodka Ravioli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 20 oz jumbo four-cheese ravioli (fresh or frozen)
• 24 oz tomato-vodka cream sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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, then pour the tomato-vodka cream sauce evenly over the top. Place the wheel of garlic-and-herb Boursin cheese in the center of the sauce, and scatter the shredded fontina over everything.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and tender and the ravioli are al dente. Avoid opening the lid during cooking to keep the heat steady.
3. After 4 hours, check that the chicken is fully cooked by inserting an instant-read thermometer into a few cubes. The temperature should read at least 165°F (74°C). If not, continue cooking for 15-30 minutes and check again.
4. Once the chicken is cooked, gently stir the mixture to distribute the melted Boursin and fontina throughout the sauce. Be careful not to break the ravioli. The sauce should be creamy and pink, with the cheese fully incorporated.
5. Turn off the slow cooker and let the dish rest for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld. The ravioli will absorb some sauce and become even more tender.
6. Spoon the chicken vodka ravioli onto warm plates or bowls. Use a slotted spoon to lift the ravioli and chicken, then ladle extra sauce over the top. Serve immediately, garnished with extra shredded fontina or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

48 g

Fat

32 g

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