INGREDIENTS
1 (25-ounce) bag frozen cheese ravioli 2 cups cooked, shredded chicken (rotisserie chicken works great!) 1 (16-ounce) jar Alfredo sauce 1 ½ cups shredded mozzarella cheese 1 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1 (15-ounce) container of ricotta cheese Fresh parsley for garnish (optional)INSTRUCTIONS
Begin by lightly greasing the inside of your slow cooker.
Spread a small amount of Alfredo sauce on the bottom to prevent sticking.
Layer half of the frozen ravioli in a single layer over the sauce.
Combine the shredded chicken with half of the remaining Alfredo sauce and spread over the ravioli.
Spoon half of the ricotta cheese in dollops over the chicken layer, then sprinkle with half of the mozzarella and half of the Parmesan cheese. Sprinkle a little Italian seasoning over the cheese.
Repeat the layers, starting with the rest of the ravioli, the chicken and Alfredo mix, ricotta, and ending with the remaining mozzarella and Parmesan.
Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbly and melted.
Garnish with fresh parsley before serving, if desired.