Introduction
Craving a vibrant, Italian-inspired meal that’s bursting with fresh, summery flavors? Look no further than Slow Cooker Chicken Ravioli with Basil Pesto and Veggies! This delightful recipe features tender, slow-cooked chicken paired with cheesy ravioli, vibrant asparagus, sun-dried tomatoes, and cherry tomatoes, all tossed in a fragrant basil pesto sauce. The slow cooker makes the chicken preparation effortless, infusing it with savory depth, while the ravioli and vegetables are cooked separately to preserve their texture and color. Perfect for busy weeknight dinners, meal prep, or elegant gatherings, this dish is a crowd-pleaser that brings the sunny flavors of Italy to your table. Ready to fill your kitchen with the irresistible aroma of basil and garlic? Let’s dive into this flavorful, pesto-packed recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Chicken Ravioli with Basil Pesto and Veggies is a Must-Try
Slow Cooker Chicken Ravioli with Basil Pesto and Veggies is an Italian-inspired dish that combines the rich, herbaceous flavors of basil pesto with tender chicken, cheesy ravioli, and a medley of fresh vegetables. The slow cooker ensures juicy, flavorful chicken with minimal effort, while the ravioli and vegetables add texture and vibrancy for a balanced, restaurant-quality meal. It’s a high-protein, customizable dish that’s perfect for pasta lovers, busy professionals, or anyone craving a fresh yet comforting meal with Mediterranean flair.
- Time Requirement: 20 minutes prep, 6-8 hours on low or 3-4 hours on high for the chicken, plus 15-20 minutes for ravioli, vegetables, and assembly.
- Difficulty Level: Easy! It involves slow cooking, boiling ravioli, sautéing vegetables, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, colorful, and ideal for both casual and festive occasions. The slow cooker makes it hands-off, and the pesto flavors deliver a fresh, Italian experience.
This recipe serves 4 and is perfect for weeknight dinners, meal prep, or gatherings with an Italian-inspired flair!
Essential Ingredients
The magic of Slow Cooker Chicken Ravioli with Basil Pesto and Veggies comes from its fresh, vibrant ingredients. Each one adds flavor, texture, or richness to create a cohesive, pesto-infused dish. Here’s what you’ll need:
For the Chicken
- Chicken Breast (1 lb, boneless, skinless, sliced): Tender, lean protein base.
- Substitution: Chicken thighs (juicier), turkey breast, or tofu for vegetarian.
- Olive Oil (1 tbsp): Adds richness to the chicken.
- Substitution: Avocado oil or melted butter.
- Salt (½ tsp): Enhances flavor.
- Substitution: Sea salt or low-sodium options.
- Chicken Broth (½ cup): Keeps chicken moist and adds depth.
- Substitution: Vegetable broth or water with bouillon.
- Sun-Dried Tomatoes (¼ cup, drained, chopped): Adds tangy, umami flavor.
- Substitution: Roasted red peppers or fresh tomatoes (less intense).
For the Ravioli and Vegetables
- Ravioli (10 oz, fresh or frozen): Cheesy, pillowy pasta base.
- Substitution: Tortellini, gnocchi, or gluten-free ravioli.
- Asparagus (1 lb, ends trimmed, cut in half): Brings crisp, green texture.
- Substitution: Green beans, broccoli florets, or zucchini.
- Sun-Dried Tomatoes (¼ cup, drained, chopped): Enhances vegetable flavor.
- Substitution: Roasted red peppers or fresh tomatoes.
- Cherry Tomatoes (1 cup, yellow and red, halved): Adds juicy, colorful freshness.
- Substitution: Grape tomatoes or diced Roma tomatoes.
- Olive Oil (1 tbsp): Used for sautéing vegetables.
- Substitution: Avocado oil or butter.
- Salt (½ tsp): Balances vegetable flavors.
- Substitution: Sea salt or omit if pesto is salty.
For the Pesto and Finishing
- Basil Pesto (¼ cup, store-bought or homemade): Provides fragrant, herbaceous flavor.
- Substitution: Arugula pesto, spinach pesto, or ¼ cup olive oil with 1 tbsp chopped basil and garlic for a lighter option.
- Black Pepper (to taste): Adds mild heat.
- Substitution: White pepper or a pinch of red pepper flakes.
Why They’re Important: The chicken delivers a savory, protein-packed core, while the ravioli adds cheesy comfort. Asparagus and cherry tomatoes provide fresh crunch, sun-dried tomatoes bring tangy depth, and basil pesto ties everything together with its vibrant, herbaceous flavor, making each bite an Italian delight.
Step-by-Step Instructions
To adapt the stovetop Chicken Ravioli with Basil Pesto and Veggies for the slow cooker, we’ll slow-cook the chicken with sun-dried tomatoes to develop deep flavors, cook the ravioli and vegetables separately to maintain their texture, and combine everything with basil pesto for a vibrant, cohesive dish. Here’s how:
Step 1: Prepare the Chicken in the Slow Cooker
- Season 1 lb sliced chicken breast with ½ tsp salt. Place in the slow cooker with 1 tbsp olive oil, ¼ cup chopped sun-dried tomatoes (drained), and ½ cup chicken broth.
- Stir gently to coat the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred or keep the chicken in slices, depending on preference. Set the slow cooker to “keep warm” and reserve the cooking liquid.
- Tip: Slice chicken into thin, uniform strips for even cooking. Use a slow cooker liner for easy cleanup. Check doneness early with a thermometer to avoid overcooking.
Step 2: Cook the Ravioli
- About 15 minutes before the chicken is done, bring a large pot of water to a boil. Add ½ tbsp salt and 10 oz ravioli (fresh or frozen). Cook according to package instructions (typically 3-5 minutes for fresh, 5-7 minutes for frozen) until al dente.
- Drain the ravioli and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.
- Tip: Undercook ravioli by 1 minute to avoid mushiness when mixed with sauce. Reserve ¼ cup pasta water to adjust sauce consistency if needed.
Step 3: Sauté the Vegetables
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half) and ¼ cup chopped sun-dried tomatoes (drained). Season with ½ tsp salt.
- Cook for 5-7 minutes, stirring occasionally, until the asparagus is tender but still crisp. Remove from heat and set aside.
- Tip: Cut asparagus into uniform pieces for even cooking. Sauté just before serving to maintain color and crunch. Use a large skillet to avoid overcrowding.
Step 4: Combine and Finish the Dish
- In a large mixing bowl or the slow cooker (if large enough), combine the cooked chicken (with sun-dried tomatoes and any reserved cooking liquid), cooked ravioli, sautéed asparagus with sun-dried tomatoes, and 1 cup halved cherry tomatoes.
- Add ¼ cup basil pesto and toss gently to coat. If the mixture seems dry, add 1-2 tbsp reserved pasta water or extra pesto to reach desired consistency.
- Season with black pepper to taste and additional salt if needed (pesto is often salty, so season lightly). If desired, add an extra 1-2 tbsp pesto for bolder flavor.
- Tip: Toss gently to preserve ravioli and vegetable texture. Warm the mixture briefly in the slow cooker on low (1-2 minutes) if needed to heat through. Use store-bought pesto for convenience or homemade for freshness (recipe available upon request).
Step 5: Serve
- Divide the chicken ravioli with pesto and veggies among 4 plates or serve family-style on a large platter, ensuring each portion has a balance of chicken, ravioli, and vegetables (about 1 ½ cups per serving).
- Serve warm with a side of garlic bread, a green salad, or roasted zucchini for a complete meal. Garnish with a sprinkle of Parmesan or extra parsley for added flair.
- Tip: Arrange for a vibrant presentation—ravioli and chicken in the center, with colorful asparagus and cherry tomatoes scattered around. Warm plates for a cozy touch. Offer extra pesto or red pepper flakes on the side for customization.
Assembly: Serving Your Slow Cooker Chicken Ravioli with Basil Pesto and Veggies
Now it’s time to present this vibrant, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Chicken Ravioli with Basil Pesto and Veggies:
- Serve the Dish: Arrange the ravioli, chicken, and vegetables on plates or a platter, showcasing the green asparagus, red and yellow cherry tomatoes, and glossy pesto coating. Ensure each portion is colorful and cohesive.
- Garnish: Sprinkle with a pinch of grated Parmesan, chopped parsley, or a few basil leaves for a fresh, vibrant touch. A drizzle of olive oil adds shine.
- Presentation Tip: Use a white or colorful platter to highlight the green pesto and bright vegetables. Arrange ravioli in a circle with chicken and veggies on top for an Instagram-worthy look.
- Optional Sides: Pair with Italian-inspired sides like crusty ciabatta bread, a Caprese salad, or sautéed spinach to complement the flavors. Serve with iced tea, sparkling water with lemon, or a glass of white wine (like Pinot Grigio) for a complete meal.
- Optional Add-Ins: Offer extra pesto, Parmesan, or a sprinkle of pine nuts on the side for customization.
Pro Tip: Serve family-style by placing the warm ravioli and veggies in a large, warmed serving bowl, with extra pesto and Parmesan nearby, letting guests serve themselves with a side of garlic bread for a festive, Italian-inspired meal perfect for gatherings or dinner parties!
Storage and Make-Ahead Tips
Slow Cooker Chicken Ravioli with Basil Pesto and Veggies is best enjoyed fresh for optimal ravioli texture and vegetable vibrancy, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken, ravioli, and vegetables together in an airtight container in the fridge for up to 3 days. Store garnishes like extra pesto or Parmesan separately to maintain freshness.
- Reheat gently in a 300°F (150°C) oven for 10-12 minutes, covered with foil, or in a skillet over low heat with a splash of broth to revive the sauce. Alternatively, microwave (1-2 minutes, stirring halfway) with a damp paper towel, but avoid overcooking ravioli.
- Make-Ahead Tips:
- Chicken: Cook the chicken with sun-dried tomatoes up to 24 hours ahead and refrigerate in the slow cooker insert. Reheat on low for 1-2 hours before combining.
- Vegetables: Trim and chop asparagus and cherry tomatoes up to 24 hours ahead and refrigerate. Sauté asparagus just before serving to maintain texture.
- Ravioli: Cook ravioli up to 24 hours ahead, toss with olive oil, and refrigerate. Reheat briefly in boiling water for 1 minute before mixing.
- Pesto: Use store-bought pesto or prepare homemade up to 3 days ahead and refrigerate (cover with a thin layer of olive oil to preserve color).
- Freezing: Freezing is not recommended, as ravioli and vegetables can become mushy when thawed. If needed, freeze the cooked chicken (without ravioli or vegetables) for up to 2 months, thaw, reheat, and assemble with fresh ravioli and vegetables.
- Garnishes: Store extra parsley or basil in a damp paper towel in the fridge for up to 3 days. Keep Parmesan in the fridge for up to a week.
Tip: Use leftover chicken and veggies in a pesto pasta salad with extra cherry tomatoes, as a filling for stuffed peppers with mozzarella, or in a wrap with arugula and feta for a quick, Italian-inspired meal.
Recipe Variations
Slow Cooker Chicken Ravioli with Basil Pesto and Veggies is highly versatile—here are some fun ways to mix it up:
- Spicy Pesto Ravioli: Add ½ tsp red pepper flakes to the chicken or a pinch to the pesto for a spicy kick.
- Creamy Pesto Ravioli: Stir in ¼ cup heavy cream or cream cheese with the pesto for a richer, creamier sauce.
- Veggie-Packed Ravioli: Add ½ cup sautéed spinach, mushrooms, or zucchini to the vegetable mix for extra nutrition.
- Gluten-Free: Use gluten-free ravioli and ensure pesto and broth are gluten-free (most are, but check labels).
- Low-Carb: Replace ravioli with zucchini noodles or cauliflower gnocchi for a keto-friendly version (cook these separately and add at the end).
- Shrimp or Tofu Swap: Substitute chicken with 1 lb shrimp (slow-cooked for 1-2 hours on low) or tofu (slow-cooked for 4-6 hours on low) for a different protein option.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Chicken Ravioli with Basil Pesto and Veggies that’ll bring the vibrant, fresh flavors of Italy to your table! This dish is all about tender chicken, cheesy ravioli, and colorful vegetables, united by a fragrant basil pesto for a satisfying, Mediterranean-inspired meal. Whether you’re serving it for a quick weeknight dinner, a meal-prep session, or an elegant gathering, it’s sure to impress with its bright, restaurant-quality appeal. So grab your slow cooker, toss that pesto, and let the kitchen fill with the irresistible aroma of basil and sun-dried tomatoes. Play with variations, customize with your favorite garnishes, and enjoy every fresh, flavorful bite. Buon appetito!
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Chicken Ravioli with Basil Pesto and Veggies
Description
Craving a vibrant, Italian-inspired meal that’s bursting with fresh, summery flavors? Look no further than Slow Cooker Chicken Ravioli with Basil Pesto and Veggies! This delightful recipe features tender, slow-cooked chicken paired with cheesy ravioli, vibrant asparagus, sun-dried tomatoes, and cherry tomatoes, all tossed in a fragrant basil pesto sauce. The slow cooker makes the chicken preparation effortless, infusing it with savory depth, while the ravioli and vegetables are cooked separately to preserve their texture and color.
Ingredients
For the Chicken
-
Chicken Breast (1 lb, boneless, skinless, sliced): Tender, lean protein base.
-
Substitution: Chicken thighs (juicier), turkey breast, or tofu for vegetarian.
-
-
Olive Oil (1 tbsp): Adds richness to the chicken.
-
Substitution: Avocado oil or melted butter.
-
-
Salt (½ tsp): Enhances flavor.
-
Substitution: Sea salt or low-sodium options.
-
-
Chicken Broth (½ cup): Keeps chicken moist and adds depth.
-
Substitution: Vegetable broth or water with bouillon.
-
-
Sun-Dried Tomatoes (¼ cup, drained, chopped): Adds tangy, umami flavor.
-
Substitution: Roasted red peppers or fresh tomatoes (less intense).
-
For the Ravioli and Vegetables
-
Ravioli (10 oz, fresh or frozen): Cheesy, pillowy pasta base.
-
Substitution: Tortellini, gnocchi, or gluten-free ravioli.
-
-
Asparagus (1 lb, ends trimmed, cut in half): Brings crisp, green texture.
-
Substitution: Green beans, broccoli florets, or zucchini.
-
-
Sun-Dried Tomatoes (¼ cup, drained, chopped): Enhances vegetable flavor.
-
Substitution: Roasted red peppers or fresh tomatoes.
-
-
Cherry Tomatoes (1 cup, yellow and red, halved): Adds juicy, colorful freshness.
-
Substitution: Grape tomatoes or diced Roma tomatoes.
-
-
Olive Oil (1 tbsp): Used for sautéing vegetables.
-
Substitution: Avocado oil or butter.
-
-
Salt (½ tsp): Balances vegetable flavors.
-
Substitution: Sea salt or omit if pesto is salty.
-
For the Pesto and Finishing
-
Basil Pesto (¼ cup, store-bought or homemade): Provides fragrant, herbaceous flavor.
-
Substitution: Arugula pesto, spinach pesto, or ¼ cup olive oil with 1 tbsp chopped basil and garlic for a lighter option.
-
-
Black Pepper (to taste): Adds mild heat.
-
Substitution: White pepper or a pinch of red pepper flakes.
-
Why They’re Important: The chicken delivers a savory, protein-packed core, while the ravioli adds cheesy comfort. Asparagus and cherry tomatoes provide fresh crunch, sun-dried tomatoes bring tangy depth, and basil pesto ties everything together with its vibrant, herbaceous flavor, making each bite an Italian delight.
Instructions
Step 1: Prepare the Chicken in the Slow Cooker
-
Season 1 lb sliced chicken breast with ½ tsp salt. Place in the slow cooker with 1 tbsp olive oil, ¼ cup chopped sun-dried tomatoes (drained), and ½ cup chicken broth.
-
Stir gently to coat the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
-
Shred or keep the chicken in slices, depending on preference. Set the slow cooker to “keep warm” and reserve the cooking liquid.
-
Tip: Slice chicken into thin, uniform strips for even cooking. Use a slow cooker liner for easy cleanup. Check doneness early with a thermometer to avoid overcooking.
-
Step 2: Cook the Ravioli
-
About 15 minutes before the chicken is done, bring a large pot of water to a boil. Add ½ tbsp salt and 10 oz ravioli (fresh or frozen). Cook according to package instructions (typically 3-5 minutes for fresh, 5-7 minutes for frozen) until al dente.
-
Drain the ravioli and toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.
-
Tip: Undercook ravioli by 1 minute to avoid mushiness when mixed with sauce. Reserve ¼ cup pasta water to adjust sauce consistency if needed.
-
Step 3: Sauté the Vegetables
-
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb asparagus (ends trimmed, cut in half) and ¼ cup chopped sun-dried tomatoes (drained). Season with ½ tsp salt.
-
Cook for 5-7 minutes, stirring occasionally, until the asparagus is tender but still crisp. Remove from heat and set aside.
-
Tip: Cut asparagus into uniform pieces for even cooking. Sauté just before serving to maintain color and crunch. Use a large skillet to avoid overcrowding.
-
Step 4: Combine and Finish the Dish
-
In a large mixing bowl or the slow cooker (if large enough), combine the cooked chicken (with sun-dried tomatoes and any reserved cooking liquid), cooked ravioli, sautéed asparagus with sun-dried tomatoes, and 1 cup halved cherry tomatoes.
-
Add ¼ cup basil pesto and toss gently to coat. If the mixture seems dry, add 1-2 tbsp reserved pasta water or extra pesto to reach desired consistency.
-
Season with black pepper to taste and additional salt if needed (pesto is often salty, so season lightly). If desired, add an extra 1-2 tbsp pesto for bolder flavor.
-
Tip: Toss gently to preserve ravioli and vegetable texture. Warm the mixture briefly in the slow cooker on low (1-2 minutes) if needed to heat through. Use store-bought pesto for convenience or homemade for freshness (recipe available upon request).
-
Step 5: Serve
-
Divide the chicken ravioli with pesto and veggies among 4 plates or serve family-style on a large platter, ensuring each portion has a balance of chicken, ravioli, and vegetables (about 1 ½ cups per serving).
-
Serve warm with a side of garlic bread, a green salad, or roasted zucchini for a complete meal. Garnish with a sprinkle of Parmesan or extra parsley for added flair.
-
Tip: Arrange for a vibrant presentation—ravioli and chicken in the center, with colorful asparagus and cherry tomatoes scattered around. Warm plates for a cozy touch. Offer extra pesto or red pepper flakes on the side for customization.
-
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes! Use 1 lb boneless, skinless chicken thighs for a juicier result. Cook for the same time, ensuring they reach 165°F (74°C) internally.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with tofu or mushrooms, slow-cooked with the same seasonings for 4-6 hours on low. Use vegetable broth and vegetarian ravioli (check filling).
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free ravioli and ensure pesto and broth are gluten-free (most are, but check labels). All other ingredients are naturally gluten-free.
Q: Can I make this with the original stovetop method?
A: Yes! Follow the original instructions: cook ravioli, sauté chicken and sun-dried tomatoes, cook asparagus, then combine with pesto and cherry tomatoes.
Q: Can I freeze leftovers?
A: Freezing is not recommended, as ravioli and vegetables can become mushy. If needed, freeze the cooked chicken (without ravioli or vegetables) for up to 2 months, thaw, reheat, and assemble with fresh ravioli and vegetables.
Q: What’s the best way to serve this for a crowd?
A: Keep the chicken and pesto warm in the slow cooker on the “keep warm” setting, with cooked ravioli, vegetables, and extra pesto nearby. Let guests serve themselves with garlic bread for a fun, interactive meal perfect for gatherings or Italian-themed parties.
Q: Can you provide a homemade basil pesto recipe?
A: Yes! Blend 2 cups fresh basil leaves, ½ cup grated Parmesan, ½ cup olive oil, ⅓ cup pine nuts, 2 garlic cloves, and a pinch of salt in a food processor until smooth. Adjust with lemon juice (1 tsp) for brightness. Store in the fridge for up to 3 days or freeze for 2 months.