Crock Pot Chicken Lasagna

This Crock Pot Chicken Lasagna is a creamy and comforting recipe, which uses alfredo sauce and ricotta cheese. It’s the ultimate comfort food recipe, ready in about 4 hours and 10 minutes.

Crock Pot Chicken Lasagna Ingredients

• 2 cups diced or shredded cooked chicken
• 2 1/2 cups alfredo sauce (homemade or store-bought)
• 12 lasagna noodles
• 1 (15-ounce) container ricotta cheese (whole or part-skim)
• 8 ounces cream cheese
• 1 teaspoon Italian seasoning
• 1 cup shredded parmesan cheese, divided

How To Make Crock Pot Chicken Lasagna

1. Mix the filling: In a bowl, stir together cooked chicken, ricotta cheese, cream cheese, 1/2 cup parmesan cheese, and Italian seasoning.
2. Prepare the slow cooker: Lightly grease the slow cooker insert. Spread 1/2 cup alfredo sauce on the bottom.
3. Layer the lasagna: Add 3 lasagna noodles (break as needed to fit), then spread half of the chicken mixture on top. Repeat with another 3 noodles, half of the remaining sauce, and more noodles. Add the rest of the chicken mixture, top with the last 3 noodles.
4. Add final sauce and cheese: Spread the remaining alfredo sauce over the top layer of noodles and sprinkle with the remaining parmesan cheese.
5. Slow cook the lasagna: Cover and cook on LOW for 4 hours.
6. Serve: Garnish with chopped parsley if desired and serve warm.

Recipe Tips

• Can I use rotisserie chicken?
  Yes, it’s a great shortcut and adds extra flavor.
• How to keep noodles from getting soggy:
  Use regular (not oven-ready) lasagna noodles and layer them dry.
• What can I use instead of ricotta?
  Cottage cheese is a good alternative.
• How to add more flavor:
  Mix in a tablespoon or two of pesto with the cheese mixture.
• How to make ahead:
  Assemble the lasagna the night before and refrigerate until ready to cook.

What To Serve With Chicken Lasagna

This creamy slow cooker lasagna pairs well with:

• Garlic bread or breadsticks
• Caesar or garden salad
• Steamed green beans
• Roasted broccoli
• Grilled zucchini

How To Store Chicken Lasagna

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze:
Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Chicken Lasagna Nutrition Facts

• Calories: 505 kcal
• Carbohydrates: 36g
• Protein: 23g
• Fat: 29g
• Saturated Fat: 15g
• Cholesterol: 119mg
• Sodium: 832mg
• Potassium: 232mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 184mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use no-boil noodles in this recipe?
Yes, but they may cook faster and become softer than traditional noodles.

Can I add vegetables?
Absolutely—spinach, mushrooms, or zucchini work well in the layers.

How do I reheat leftovers?
Microwave individual servings or reheat the whole dish in the oven at 350°F until warm.

Can I make it vegetarian?
Yes, just skip the chicken and add extra cheese or sautéed vegetables.

Why is my lasagna watery?
Too much sauce or moisture from ingredients can cause that—let it sit 10 minutes before slicing.

Try More Recipes:

• Crock Pot Chicken Lemon
• Crock Pot Chicken Italian
• Crock Pot Chicken Lo Mein