Creamy Chicken and Ravioli

Name: Creamy Chicken and Ravioli Slow Cooker
Prep time: 5 min
Cook time: 3 h 45 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: salt, to taste; black pepper, to taste; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp Italian seasoning; 1.5 lbs boneless, skinless chicken breast; 4 oz sun-dried tomatoes in oil, drained; 1/2 tsp crushed red pepper flakes; 1 (24 oz) jar marinara sauce; 1 pint heavy cream; 1 (25 oz) bag frozen cheese ravioli; 1 (10 oz) bag frozen chopped spinach

This slow cooker chicken and ravioli is a hands-off dump-and-go meal that combines tender shredded chicken, cheese ravioli, and spinach in a rich creamy tomato sauce. It's ready in 4–6 hours on low with minimal prep.

🌍Italian-American 🏷️Chicken ravioli 🏷️Creamy pasta 🏷️Shredded chicken 🏷️Tomato cream sauce Spinach

🏷️

🏷️Sun-dried tomato

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TikTok

Total

3h 50m

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

salt, to taste
black pepper, to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
1.5 lbs boneless, skinless chicken breast
4 oz sun-dried tomatoes in oil, drainedoptional
1/2 tsp crushed red pepper flakesoptional
1 (24 oz) jar marinara sauce
1 pint heavy cream
1 (25 oz) bag frozen cheese ravioli
1 (10 oz) bag frozen chopped spinach

12 Ingredients

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Instructions

1
Season the bottom of the slow cooker with salt, pepper, onion powder, garlic powder, and Italian seasoning.
2
Place the chicken breasts on top of the seasonings.
3
Season the top of the chicken with another layer of the same seasonings.
4
Add the sun-dried tomatoes and crushed red pepper flakes, if using.
5
Pour the marinara sauce over the chicken.
6
Pour the heavy cream into the slow cooker. You can pour it into the empty marinara jar first and swirl to get any remaining sauce out.
7
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.
8
Once cooked, remove the chicken from the slow cooker and place it in a separate bowl.
9
Shred the chicken using two forks, then return it to the slow cooker and stir into the sauce.
10
Stir in the frozen ravioli and frozen spinach until well combined with the sauce.
11
Cover again and cook on high for another 30-45 minutes, or until the ravioli is tender and heated through.
12
Stir one last time and serve immediately.

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Tips & Notes

Pro tips

Add ravioli in the final 20–30 minutes to avoid overcooking and mushiness; they cook quickly in the hot sauce.
Stir in the heavy cream during the last 10 minutes of cooking to prevent curdling and keep the sauce silky.
Drain sun-dried tomatoes well to avoid excess oil; it can make the sauce greasy.
Use a slow cooker liner for easy cleanup, especially with creamy sauces that stick.

Substitutions

Heavy cream → half-and-half or full-fat Greek yogurt (stir in at the very end to prevent breaking)
Marinara sauce → crushed tomatoes plus 1 tbsp tomato paste (slightly thinner but still rich)
Sun-dried tomatoes → fresh diced tomatoes or 1/2 tsp sun-dried tomato paste
Spinach → kale or Swiss chard (add at the end; cook 5 minutes)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat on the stovetop over low heat, stirring gently and adding a splash of broth or water to loosen the sauce if needed.

Equipment

slow cooker

Common Questions

Can I use frozen ravioli in this slow cooker recipe?

Yes. Add frozen ravioli in the last 20–30 minutes of cooking to prevent them from becoming mushy. Thawed ravioli can be added closer to the end.

What type of ravioli works best for this dish?

Cheese ravioli is traditional here, but spinach-and-cheese or meat ravioli also work well. Avoid delicate pasta-filled varieties that may fall apart.

Can I make this ahead?

Prepare ingredients in a freezer bag or container the night before, then transfer to the slow cooker in the morning. Cook on low for 5–6 hours. Do not freeze after cooking; refrigerate and reheat gently on the stovetop.