Directions
- Lightly grease the inside of your slow cooker with cooking spray or a thin layer of butter.
- Spread a small amount of Alfredo sauce on the bottom to prevent sticking.
- Layer half of the frozen ravioli in a single layer over the sauce.
- Combine half of the Alfredo sauce with the shredded chicken and spread over the ravioli.
- 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.
- Repeat the layers: remaining ravioli, chicken with Alfredo, ricotta, mozzarella, Parmesan, and Italian seasoning.
- Cover and cook on low for 4–6 hours, or until the ravioli is tender and the cheese is melted and bubbly.
- 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.
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