Ingredients
2 cups shredded cooked chicken
1 (20–25 oz) bag frozen cheese ravioli
1 (15 oz) jar Alfredo sauce
1/2 cup basil pesto
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder (optional)
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
1. In a bowl, mix Alfredo sauce, pesto, and garlic powder.
2. Lightly grease the inside of your slow cooker.
3. Spread a thin layer of sauce in the bottom.
4. Add a single layer of frozen ravioli.
5. Top with a layer of shredded chicken, more sauce, mozzarella, and Parmesan.
6. Repeat layers until all ingredients are used, ending with sauce and cheese.
7. Cover and cook on LOW for 4–5 hours.
8. Turn off heat and let rest for 10–15 minutes before serving.
9. Garnish with fresh herbs if desired.
Notes
Use thick Alfredo sauce to avoid watery texture.
Frozen ravioli works better than fresh for slow cooking.
To prep ahead, layer ingredients the night before and refrigerate the insert.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 2g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: slow cooker pesto chicken alfredo ravioli lasagna recipe, chicken lasagna, crockpot ravioli lasagna