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

Before you start

Before starting, ensure the chicken breast tenderloins are thawed if previously frozen. Pat them dry with paper towels and trim any excess fat. If using frozen ravioli, there's no need to thaw them, but if using fresh, check the package for any cooking instructions.

Set out the jar of vodka sauce and measure the shredded cheeses. Have a 6-quart slow cooker ready and a large serving spoon for layering. This recipe requires about 10 minutes of active prep, and then the slow cooker takes over.

Instructions

Build the Layers

1. 1Layer the Chicken
   Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Season lightly with salt and pepper if desired, though the sauce and cheese will add plenty of flavor.
   Look for The chicken covers the bottom of the slow cooker in a single layer.
   Tip No need to brown the chicken first — it will cook gently in the sauce.
2. 2Add the Ravioli and Sauce
   Scatter the jumbo four-cheese ravioli over the chicken in an even layer. Pour the vodka sauce over the top, spreading it with a spatula to cover the ravioli and chicken as evenly as possible.
   Look for The sauce covers most of the ravioli and chicken.
   Tip If the ravioli are frozen, no need to thaw — they will cook perfectly in the slow cooker.
3. 3Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend evenly over the sauce, then finish with the freshly grated Parmigiano-Reggiano. Do not stir — this creates a golden, bubbly cheese crust as it cooks.
   Look for The top is fully covered with a layer of shredded and grated cheese.
   Tip Leaving the cheese on top keeps it from sinking into the sauce and helps it melt into a crust.

At the end of this phase, the slow cooker contains a neat stack: chicken on the bottom, ravioli in the middle, and sauce and cheese on top.

The cheese is scattered over the sauce, and the dish looks like a layered casserole ready to cook. Everything is in place, and the slow cooker is covered.

Slow-Cook on Low

4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the ravioli are tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling gently around the edges, and the cheese has melted into a golden layer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low gives the chicken time to become tender without overcooking the ravioli.
5. 5Check the Chicken Temperature
   After 4 hours, check the thickest piece of chicken with an instant-read thermometer. It should register at least 165°F (74°C). If not, continue cooking in 15-minute increments until it reaches that temperature.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest part of a tenderloin, not touching the bone or the pot.

After 4 hours, the kitchen smells rich and tomatoey. The sauce is bubbling gently around the edges, and the cheese on top has melted into a golden, slightly blistered crust. The chicken is tender and cooked through, and the ravioli are plump and tender.

Serve and Enjoy

6. 6Serve the Chicken Vodka Ravioli
   Using a large serving spoon, gently lift the cheesy chicken and ravioli onto warm dinner plates. Spoon extra sauce from the bottom of the slow cooker over the top. Serve hot.
   Look for The cheese stretches as you scoop, and steam rises from the saucy pasta.
   Tip Warm the plates in the oven or with hot water to keep the dish hot longer.

When you scoop into the dish, the cheese stretches and the sauce is thick and creamy. The chicken shreds easily with a fork, and the ravioli hold their shape. The dish is hot and steamy, ready to be served on warm plates.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Trust the process and keep the lid on for the first 3 hours. Another is overcooking the ravioli, which can make them mushy.

Stick to the recommended cooking time and check for doneness early if using smaller ravioli. Also, avoid stirring the dish after the cheese is added, as this can break up the ravioli and distribute the cheese unevenly.

How to tell it’s done

The dish is done when the chicken is cooked through and the ravioli are tender. To check, insert an instant-read thermometer into the thickest piece of chicken; it should read at least 165°F (74°C).

The ravioli should be tender but not falling apart, and the cheese on top should be melted and golden in spots. The sauce will be bubbling gently around the edges. If the chicken isn't done, continue cooking in 15-minute increments, checking the temperature each time.

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