Creamy Chicken and Ravioli
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.
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.
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Season the bottom of the slow cooker with salt, pepper, onion powder, garlic powder, and Italian seasoning.
Place the chicken breasts on top of the seasonings.
Season the top of the chicken with another layer of the same seasonings.
Add the sun-dried tomatoes and crushed red pepper flakes, if using.
Pour the marinara sauce over the chicken.
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.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.
Once cooked, remove the chicken from the slow cooker and place it in a separate bowl.
Shred the chicken using two forks, then return it to the slow cooker and stir into the sauce.
Stir in the frozen ravioli and frozen spinach until well combined with the sauce.
Cover again and cook on high for another 30-45 minutes, or until the ravioli is tender and heated through.
Stir one last time and serve immediately.
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.
slow cooker
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.
Cheese ravioli is traditional here, but spinach-and-cheese or meat ravioli also work well. Avoid delicate pasta-filled varieties that may fall apart.
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.
Yes. Double all ingredients except seasonings—start with 1.5× the amount and adjust salt and pepper to taste at the end.
No. This recipe contains heavy cream and cheese ravioli (gluten). Use gluten-free ravioli and dairy-free cream alternative to modify.
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