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Crockpot million dollar ravioli with melted mozzarella in slow cooker
Katie

Crockpot Million Dollar Ravioli

This crockpot million dollar ravioli slow cooks chicken breasts in a creamy marinara and Alfredo sauce, then finishes with frozen cheese ravioli and melted mozzarella — all in one pot with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts raw, placed whole in the slow cooker
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon garlic and herb seasoning blend such as a buttery garlic herb mix
  • 1 jar marinara sauce standard 24 oz jar
  • 1 jar Alfredo sauce standard 15-16 oz jar
  • 1 bag frozen cheese ravioli do not thaw, added in the last 30 minutes only
  • 2 cups shredded mozzarella cheese divided, most stirred in with small amount reserved for topping

Equipment

  • 6-quart slow cooker
  • Two forks for shredding
  • Meat thermometer

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker in a single layer. Season evenly with the salt, black pepper, garlic powder, onion powder, and garlic herb seasoning blend, making sure the tops of the breasts are well coated.
  2. Pour the marinara sauce over the chicken first, then pour the Alfredo sauce on top. Make sure the chicken is fully covered by both sauces. Use a spoon to spread if needed.
  3. Place the lid on the slow cooker and cook on HIGH for approximately 3.5 hours, until the chicken is completely tender and reaches an internal temperature of 165 degrees F. Check at the 3-hour mark as every slow cooker runs slightly differently.
  4. Once the chicken is done, shred it directly in the slow cooker using two forks. Pull it into bite-sized pieces and stir well so the shredded chicken is evenly coated and distributed throughout the sauce.
  5. Add the frozen cheese ravioli directly into the slow cooker without thawing. Gently stir to coat the ravioli in the sauce. Replace the lid and cook on HIGH for an additional 30 minutes until the ravioli is heated through and tender.
  6. Stir in most of the shredded mozzarella, reserving a small handful for topping. Once stirred in, sprinkle the remaining mozzarella across the surface of the dish.
  7. Replace the lid and let the dish sit for 3 to 5 minutes until the top mozzarella is fully melted. Serve warm directly from the slow cooker.

Notes

Add the ravioli last, not at the start. This is the most important tip. Frozen ravioli only needs 30 minutes. If it goes in at the beginning it turns completely mushy before the chicken is even cooked through. Always shred the chicken first, then add the ravioli for the final 30 minutes.
Use frozen ravioli, not refrigerated. Refrigerated ravioli is already partially cooked and breaks apart easily in the slow cooker. Frozen holds its shape through the 30-minute finish. Do not thaw it before adding.
Shred the chicken thoroughly. Bigger chunks do not distribute evenly through the sauce. Pull it apart into small pieces so every spoonful has a good balance of chicken, sauce, and ravioli.
If the sauce is too thick after adding the ravioli, stir in about 1/4 cup of chicken broth and mix gently. This loosens the sauce without diluting the flavour.
Make it ahead: Cook and shred the chicken the day before, refrigerate overnight in the sauce. The next day, reheat on LOW, then add frozen ravioli and cook 30 minutes on HIGH. The flavour is even better the next day.
Storage and reheating: Leftovers keep in an airtight container in the fridge for up to 4 days. When reheating, add a splash of chicken broth before microwaving. Freeze for up to 2 months and reheat gently with added broth.
LOW option: Cook the chicken on LOW for 6 to 7 hours instead of HIGH for 3.5 hours. Then switch to HIGH and add the ravioli for the final 30 minutes.