Made this twice and it was awesome both times! Can’t wait to make it again!

Ingredients
1 tablespoon olive oil (for greasing)
2 cups Alfredo sauce
1/2 cup pesto
1 package (25 oz) frozen cheese ravioli
2 cups cooked shredded chicken
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh parsley, chopped (optional, for garnish)
Directions
Lightly grease the slow cooker with olive oil.
In a small bowl, mix together the Alfredo sauce and pesto.
Spread a small amount of the Alfredo-pesto sauce at the bottom of the slow cooker.
Layer half of the frozen cheese ravioli over the sauce.
In another bowl, combine the shredded chicken with the remaining Alfredo-pesto sauce.
Spread half of the chicken mixture over the ravioli.
Add dollops of ricotta cheese over the chicken mixture.
Sprinkle with half of the mozzarella and Parmesan cheese, and a bit of Italian seasoning.
Repeat the layers with the remaining ravioli, chicken mixture, ricotta, and cheeses.
Cover and cook on low for 4-6 hours until the ravioli is tender and the cheese is bubbly.

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