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.

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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.