Farmer Food Thursday: Crock Pot Beer Chicken & Alfredo Ravioli Bake

This Farmer Food Thursday is a double-whammy for you...two recipes in one day! And a really great accomplishment for me, because I tried 2 new recipes in one meal. Talk about over-achiever! HA!
  


Beer Crock Pot Chicken

Ingredients
-4-6 chicken breasts
-1 can of any beer (I used Coors Light)
-1/2 tsp Garlic Powder
-1/2 tsp Basil
-1/2 tsp Paprika
-1/2 tsp Black Pepper
-1/2 tsp Kosher Salt 

Directions
-Place chicken and all ingredients in a crock pot.
-If frozen, cook on high (5-6 hours) or low (8-9 hours)
-If fresh, cook on high (3-4 hours) or low (6-7 hours)

**The chicken was moist, but I think I would have cooked it a little bit less. It was a good alternative to a normal, baked chicken breast, but wasn't amazing by any means. Tasted good though!

Alfredo Ravioli Bake

Ingredients
-1/2 bag of frozen cheese ravioli
-1 Tbsp minced garlic
-1/2 jar Alfredo sauce
-1 Cup shredded mozzarrella
-1/4 Cup shredded parmesan
-1/4 Italian bread crumbs.

Directions
-Preheat oven to 350 degrees. Grease a 9x9 pan
-Cook ravioli according to package instructions. Remove and set aside in bowl.
-In a separate bowl, mix garlic, alfredo sauce, and both cheeses. Pour over ravioli, and gently stir until the ravioli is well-covered. Dump into the greased pan.
-Sprinkle bread crumbs over the ravioli.
-Bake for 20 minutes or until bread crumbs start to turn golden brown.

** I will definitely be making this alfredo ravioli bake again! Delicious! To make it a complete meal without cooking chicken in a separate dish, you could sautee up some chicken and add it in with the ravioli and sauce before you bake it.