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

Tips for success

For the best flavor, use a high-quality vodka sauce that you enjoy eating on its own. The sauce is the star, so choose one with a good balance of tomato, cream, and seasonings. If you like a little heat, add a pinch of red pepper flakes when layering the ingredients.

To keep the ravioli from becoming too soft, cook on low rather than high. High heat can cause the pasta to break down.

Also, resist the urge to stir the pot while it's cooking — stirring can break the ravioli. Instead, stir gently at the end to combine the sauce.

Variations

• Spicy Sausage Version: Swap the chicken for 1 pound of Italian sausage, casings removed, and brown it before adding to the slow cooker. Use a spicy vodka sauce and add a pinch of red pepper flakes for extra heat. Cook on low for 4 hours, then proceed as directed.
• Vegetarian Option: Omit the chicken and add an extra 8 ounces of ravioli or a can of drained chickpeas. Use a vegetarian-friendly vodka sauce. Cook on low for 3-4 hours, just until the ravioli are tender. The dish is still rich and satisfying.
• Gluten-Free Adaptation: Use gluten-free ravioli and a gluten-free vodka sauce. Check all labels for gluten. The cooking time may be shorter, so check for doneness at 3 hours. Everything else stays the same.
• Creamy Tomato Basil: Use a tomato-basil sauce instead of vodka sauce, and add 1/4 cup chopped fresh basil at the end. The flavor is brighter and more herbaceous. This variation is perfect for summer when basil is abundant.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of milk or broth if the sauce is too thick.

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 loosen it.

Reheat gently on the stovetop or in the microwave until warmed through. The pasta may absorb some sauce, so you might want to add a little extra sauce or liquid.

You can assemble the entire dish the night before, cover, and refrigerate the slow cooker insert. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 30-60 minutes to the cooking time because the ingredients start cold. This is a great option for busy mornings.

Serving ideas

Serve this dish hot, straight from the slow cooker, with a side of crusty bread or a simple green salad. The creamy sauce is perfect for dipping bread, and a salad adds a fresh contrast. For a complete meal, pair it with steamed broccoli or roasted asparagus.

Garnish with fresh basil or parsley if you have it, but the video doesn't show any — so it's optional.

You can also offer extra grated Parmesan cheese at the table for those who want more cheesy flavor. This dish is hearty enough to be a main course on its own.

Frequently asked questions

Recipe card

Slow-Cooker Mozzarella Chicken Vodka Ravioli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 20 oz jumbo four-cheese ravioli (fresh or frozen)
• 24 oz vodka sauce
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the cubed chicken breasts in an even layer at the bottom of the slow cooker. Scatter the jumbo ravioli over the chicken. Pour the vodka sauce evenly over the ravioli and chicken, making sure the sauce covers most of the ingredients. Dot the surface with chunks of cream cheese, then sprinkle the shredded mozzarella over the top.
2. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or until the chicken is cooked through and the ravioli are tender. Avoid opening the lid during cooking to maintain heat and moisture. The sauce will bubble gently and the cheese will melt into a creamy, stretchy sauce.
3. Once the chicken reaches 165°F (74°C) and the ravioli are tender, gently stir the mixture to combine the melted cream cheese and mozzarella into the sauce. Be careful not to break the ravioli. The sauce should be smooth, creamy, and pinkish-orange from the vodka sauce and cheese.
4. Taste the sauce and adjust with salt and pepper if needed. The vodka sauce and cheeses already add salt, so season lightly. If the sauce seems too thick, stir in a splash of warm water or chicken broth to reach the desired consistency. Keep the slow cooker on warm while serving.
5. Spoon the hot chicken and ravioli onto serving plates or into bowls. Make sure each serving gets a generous amount of the creamy sauce and melted cheese. Serve hot, with extra mozzarella or grated Parmesan on the side if desired (not shown in video).

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

55 g

Fat

28 g

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