This Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna is a delightful twist on a classic comfort dish

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This Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna is a Delightful Twist on a Classic Comfort Dish

There’s something magical about the words slow cooker and lasagna — they instantly bring to mind the cozy warmth of home-cooked comfort food. But when you add pesto, Alfredo sauce, and tender ravioli into the mix, you get something truly special: a creamy, cheesy, and flavor-packed dish that’s as easy to prepare as it is to love.

This Slow Cooker Pesto Chicken Alfredo Ravioli Lasagna is the perfect example of how simple ingredients can come together to create an unforgettable meal. It’s a no-boil, no-fuss recipe that layers rich Alfredo sauce, juicy shredded chicken, herby pesto, and cheesy ravioli into one irresistible bite.

Let’s dive into how to make this indulgent twist on a comfort classic — step by step.

🧀 Ingredients You’ll Need

For the Lasagna Layers:

1 (20–25 oz) bag of frozen cheese ravioli (no need to thaw)
2 cups cooked and shredded chicken (rotisserie chicken works great)
2 cups Alfredo sauce (homemade or store-bought)
½ cup prepared basil pesto
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For Garnish (optional but recommended):

Fresh basil leaves
A sprinkle of extra Parmesan cheese
A drizzle of pesto or Alfredo sauce

🍳 Step-by-Step Preparation

Step 1: Prepare the Slow Cooker

Lightly grease the inside of your slow cooker with nonstick spray or a touch of olive oil. This will prevent the lasagna from sticking and make cleanup much easier later.

Step 2: Mix the Alfredo and Pesto

In a medium bowl, whisk together the Alfredo sauce, pesto, garlic powder, and Italian seasoning. This combination forms the flavorful base of your lasagna — creamy, garlicky, and full of herby notes.

Step 3: Create the First Layer

Spread a small amount of the pesto-Alfredo mixture on the bottom of the slow cooker. This prevents the ravioli from sticking and helps the bottom layer cook evenly.

Next, arrange a single layer of frozen ravioli over the sauce. Try to cover as much of the surface as possible — it’s okay if they overlap slightly.

Step 4: Add the Chicken and Cheese

Sprinkle a layer of shredded chicken evenly over the ravioli. Then spoon a bit of the pesto-Alfredo sauce over the chicken and sprinkle some mozzarella and Parmesan cheese on top.