Crockpot Marry Me Ravioli

Crockpot Marry Me Ravioli

The ravioli cooks directly in the sauce, absorbing all those rich, garlicky, Tuscan-inspired flavors. It’s a dump-and-stir meal with minimal effort and maximum payoff.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts (about 2-3 breasts)

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian seasoning

• ½ teaspoon red pepper flakes (optional, for a gentle warmth)

• 1 (8 oz / 226g) jar sun-dried tomatoes in oil, drained and roughly chopped (reserve 2 tablespoons of the oil)

• 4 garlic cloves, minced

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese, plus more for serving

• 20-24 oz (560-680g) fresh or frozen cheese ravioli (do not thaw if frozen)

• 4 oz (115g) fresh baby spinach

• ¼ cup fresh basil leaves, torn, for garnish

Instructions

1. Layer the Chicken: Place the chicken breasts in the bottom of your slow cooker. Season them evenly on both sides with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes.

2. Build the Sauce Base: In a medium bowl or large measuring cup, whisk together the chopped sun-dried tomatoes, the reserved 2 tablespoons of sun-dried tomato oil, minced garlic, and chicken broth. Pour this mixture over the chicken.

3. Slow Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender enough to shred easily with a fork.

4. Shred the Chicken: Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce.

5. Add the Ravioli and Cream: Pour in the heavy cream and the grated Parmesan cheese, stirring to combine. Gently fold in the ravioli, ensuring the pasta is submerged in the sauce as much as possible.

   • If using fresh ravioli: Cover and cook on HIGH for 20-25 minutes, until the ravioli is tender.

   • If using frozen ravioli: Cover and cook on HIGH for 30-40 minutes, stirring gently once halfway through.

6. Wilt the Spinach: Add the fresh baby spinach in large handfuls, gently folding it into the hot ravioli and sauce. Cover and let it sit for 5 minutes, until the spinach has completely wilted.

7. Rest and Serve: Turn off the slow cooker and let the ravioli rest for 5-10 minutes. The sauce will thicken as it cools slightly. Taste and adjust seasoning. Serve in shallow bowls, showered with fresh torn basil and an extra snowfall of Parmesan cheese.

Serving Suggestion: Serve with crusty garlic bread for sopping up every last drop of the creamy, decadent sauce.