Crock Pot Chicken Lasagna (Printable Version)

Layers of tender chicken, creamy alfredo, pasta, and cheese come together with ease in the crock pot.

# Ingredients:

→ Sauces

01 - 240 ml store-bought Alfredo sauce

→ Pasta

02 - 200 g oven-ready no-boil lasagna noodles

→ Cheeses

03 - 225 g ricotta cheese
04 - 150 g shredded mozzarella cheese
05 - 50 g grated Parmesan cheese

→ Proteins

06 - 300 g shredded rotisserie chicken

→ Vegetables

07 - 60 g fresh spinach leaves

→ Seasonings

08 - 2 cloves garlic, minced
09 - 2 large eggs, beaten
10 - 1 tsp Italian seasoning
11 - Salt, to taste
12 - Black pepper, to taste

# Steps:

01 - Spray the slow cooker insert with cooking spray to prevent sticking. Pour 120 ml Alfredo sauce on the bottom layer to act as a base.
02 - In a large bowl, mix ricotta, mozzarella, Parmesan, minced garlic, beaten eggs, Italian seasoning, salt, and pepper until smooth and creamy.
03 - Break oven-ready lasagna noodles to fit the slow cooker shape. Arrange a layer over the sauce, overlapping slightly.
04 - Spread a thick layer of the cheese mixture over the noodles, add a handful of shredded rotisserie chicken, then scatter fresh spinach leaves on top.
05 - Cover the layer evenly with Alfredo sauce to ensure noodles are fully coated. Repeat layering noodles, cheese mixture, chicken, spinach, and sauce two more times or until the slow cooker is nearly full.
06 - Pour the remaining Alfredo sauce over the final noodle layer. Sprinkle generously with mozzarella and a little Parmesan. Optionally, add a pinch of Italian seasoning on top for presentation.
07 - Cover and cook on low heat for 4 hours. Avoid lifting the lid during cooking to maintain temperature and moisture.
08 - Allow the dish to rest for 15 minutes after cooking to set. This facilitates cleaner slicing and serving.

# Notes:

01 - Use oven-ready lasagna noodles to skip boiling and ensure optimal texture. Letting the dish rest after cooking improves layering stability.
02 - Leftovers can be refrigerated for up to 4 days or frozen for 3 months. Reheat in the oven at 175°C or microwave as needed.

Go Back