Crockpot Million Dollar Ravioli

9 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dano’s Italiano seasoning
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) jar four cheese Alfredo sauce
• 1 tablespoon minced garlic
• 1 (25–30 oz) bag frozen four cheese ravioli
• 1 (16 oz) bag quesadilla cheese, divided

Instructions

1. Place the chicken breasts in a slow cooker and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
2. Pour the marinara sauce, Alfredo sauce, and minced garlic over the chicken, stirring to combine.
3. Cover and cook on high heat for 3 hours.
4. Use two forks to shred the chicken inside the slow cooker.
5. Add the frozen ravioli to the pot and stir gently to coat with the sauce.
6. Cover and cook on high heat for an additional 30 minutes or until the ravioli are tender.
7. Stir in half of the quesadilla cheese until melted.
8. Top with the remaining cheese, cover for a few minutes until melted, and serve.