Lightly grease the slow cooker with olive oil.
In a small bowl, mix together the Alfredo sauce and pesto.
Spread a small amount of the Alfredo-pesto sauce at the bottom of the slow cooker.
Layer half of the frozen cheese ravioli over the sauce.
In another bowl, combine the shredded chicken with the remaining Alfredo-pesto sauce.
Spread half of the chicken mixture over the ravioli.
Add dollops of ricotta cheese over the chicken mixture.
Sprinkle with half of the mozzarella and Parmesan cheese, and a bit of Italian seasoning.
Repeat the layers with the remaining ravioli, chicken mixture, ricotta, and cheeses.
Cover and cook on low for 4-6 hours until the ravioli is tender and the cheese is bubbly.
Garnish with fresh parsley before serving, if desired.
Variations & Tips
For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach for an earthy flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce. For a more robust flavor, use a smoked mozzarella or add a layer of sun-dried tomatoes. Experiment with different types of pesto, such as sun-dried tomato pesto or arugula pesto, to give the dish a unique twist.
Thanks for your SHARES!
Deviled Ham Salad Has Gotta Be Straight From Heaven
How To Make Creamy Garlic Parmesan Chicken
Why Add Cinnamon to Coffee?
Air Fryer Cheese and Ham Croquettes
If your house needs an extreme deep clean, pay close attention to these 9 tips
My buddy from Kentucky gave me this recipe! I’ve already made it four times this month!
Creamy Cucumber Shrimp Salad
Recipe for Chezzy Quick Bread
A Simple And Cheap Way To Get Rid Of Cockroaches From Your Home.