Slow Cooker Chicken Alfredo Ravioli Lasagna

Directions

1. Lightly grease the inside of your slow cooker with cooking spray or a thin layer of butter.
2. Spread a small amount of Alfredo sauce on the bottom to prevent sticking.
3. Layer half of the frozen ravioli in a single layer over the sauce.
4. Combine half of the Alfredo sauce with the shredded chicken and spread over the ravioli.
5. Dollop half of the ricotta cheese over the chicken layer, then sprinkle with half of the mozzarella and half of the Parmesan cheese. Add a light sprinkle of Italian seasoning.
6. Repeat the layers: remaining ravioli, chicken with Alfredo, ricotta, mozzarella, Parmesan, and Italian seasoning.
7. Cover and cook on low for 4–6 hours, or until the ravioli is tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving, if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 4–6 hours
Total Time: 4–6 hours 15 minutes
Servings: 6–8
Difficulty: Easy

Variations & Tips

• Vegetarian Version: Omit chicken and add sautéed spinach, mushrooms, or zucchini for a veggie-packed lasagna.
• Spicy Kick: Mix in red pepper flakes with the Alfredo sauce for a subtle heat.
• Oven Option: Assemble in a baking dish, bake covered at 375°F (190°C) for 50 minutes, then uncover and bake an additional 10 minutes to brown the cheese.
• Make Ahead: Layer in the slow cooker insert the night before and refrigerate. Start cooking in the morning for an effortless dinner.

Serving Suggestions