Made this twice and it was awesome both times! Can’t wait to make it again!

Instructions:

1. Prep the Slow Cooker: Lightly grease the slow cooker with olive oil.

2. Mix the Sauce: In a small bowl, combine Alfredo sauce and pesto.

3. First Layer: Spread a thin layer of sauce on the bottom, then add half the frozen ravioli.

4. Chicken Layer: Toss shredded chicken with half the remaining sauce and spread over the ravioli.

5. Cheese Layer: Dot with spoonfuls of ricotta, then sprinkle with half the mozzarella, Parmesan, and Italian seasoning.

6. Repeat Layers: Add remaining ravioli, chicken mixture, ricotta, and cheeses.

7. Cook: Cover and cook on low for 4-6 hours, until ravioli is tender and cheese is bubbly.

8. Garnish & Serve: Sprinkle with fresh parsley (if using) and enjoy!

Variations & Tips:

• Vegetarian Option: Skip the chicken and add sautéed spinach or mushrooms.

• Extra Flavor: Try sun-dried tomato pesto or stir red pepper flakes into the sauce.

• Cheese Swap: Use smoked mozzarella for a deeper flavor.

• Make Ahead: Assemble the night before and refrigerate—just add 30 extra minutes to cooking time.

This dish is as versatile as it is delicious—customize it to your taste and let the slow cooker do the work!