Crockpot Chicken and Cheese Ravioli Bake

1.In a large bowl, combine the shredded chicken, frozen cheese ravioli, Italian dressing, and Italian seasoned diced tomatoes. Mix well until all ingredients are evenly coated.

2.Spray the inside of the crockpot with non-stick cooking spray or lightly grease it with oil to prevent sticking.

3.Layer half of the chicken and ravioli mixture in the bottom of the crockpot.

4.Sprinkle half of the sliced pepperoni over the mixture, followed by half of the shredded mozzarella cheese.

5.Repeat the layers with the remaining chicken and ravioli mixture, pepperoni, and top with the remaining mozzarella cheese.

6.Open the can of crescent roll dough and unroll it. Cut the dough into small pieces or triangles and place them on top of the cheese layer in the crockpot, covering as much surface area as possible.

7.Cover the crockpot with the lid and cook on low for 4-6 hours or on high for 2-3 hours, until the ravioli are cooked through and the cheese is melted and bubbly.

8.Once done, carefully remove the lid and let it cool for a few minutes before serving. Use a spatula to scoop out portions and enjoy your creamy and cheesy casserole.