There’s something undeniably comforting about lasagna, with its layers of tender noodles, rich sauce, and gooey melted cheese. But what if I told you that you could enjoy all of that comfort without spending hours in the kitchen? Enter the Creamy Slow Cooker Chicken Lasagna. This dish takes a classic lasagna and gives it a creamy twist, using chicken and Alfredo sauce instead of the traditional meat and red sauce. The best part? You can set it and forget it in your slow cooker, letting it cook away while you go about your day. This lasagna is perfect for busy weeknights, family gatherings, or any time you’re craving something warm and cheesy.
Why You’ll Love This Recipe:
- Minimal Effort: Once you’ve layered the ingredients in the slow cooker, it does all the work for you. No need to stand over a stove.
- Creamy and Cheesy: The Alfredo sauce adds a rich creaminess that pairs perfectly with the tender chicken and melted cheeses.
- Customizable: You can easily adapt this recipe by adding your favorite veggies, switching up the cheeses, or using gluten-free noodles.
- Family Favorite: The mild flavors and cheesy goodness make this a dish that everyone will love, including picky eaters.
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 9 lasagna noodles, uncooked (regular or gluten-free)
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach, chopped
- 3 cups Alfredo sauce (store-bought or homemade)
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
How to Make Creamy Slow Cooker Chicken Lasagna
Step-by-Step Instructions:
- Prepare the Sauce: In a medium bowl, whisk together the Alfredo sauce, chicken broth, garlic powder, onion powder, salt, and pepper. This will be your flavorful base that ties all the layers together.
- Layer the Ingredients in the Slow Cooker: Start by spreading a thin layer of the sauce mixture at the bottom of your slow cooker. This prevents the noodles from sticking and ensures they cook evenly. Break the lasagna noodles as needed to fit them into a single layer over the sauce. It’s okay if they overlap a bit.
- Add the First Layer: On top of the noodles, add a layer of shredded chicken, a handful of chopped spinach, a few dollops of ricotta cheese, and a generous sprinkle of mozzarella and Parmesan. Then, pour a bit more of the sauce over the top.
- Repeat the Layers: Continue layering the noodles, chicken, spinach, cheeses, and sauce. You should be able to get about three layers depending on the size of your slow cooker. Make sure you end with a layer of sauce and top it off with the remaining mozzarella cheese for that perfect golden finish.
- Cook: Cover your slow cooker and set it to cook on low for 4-5 hours. You’ll know it’s done when the noodles are tender and the cheese is beautifully melted. If you want a crispier top, you can pop it under the broiler for a few minutes once it’s done cooking.
- Serve: Let the lasagna rest for about 10 minutes before serving to allow it to set. Garnish with fresh parsley for a pop of color and extra flavor.
Helpful Tips:
- Use enough sauce: The key to perfectly cooked noodles in a slow cooker is making sure they’re fully covered with sauce. Don’t skimp!
- Customize it: Feel free to add in your favorite veggies like mushrooms, bell peppers, or sun-dried tomatoes for extra flavor and nutrition.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect the meltability. For the best cheesy results, shred your own mozzarella and Parmesan.
- Don’t overcook: Every slow cooker is different, so start checking around the 4-hour mark to ensure your lasagna doesn’t overcook. The noodles should be tender but not mushy.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 4-5 hours on low
- Total Time: 4 hours 20 minutes – 5 hours 20 minutes
- Yield: Serves 6-8
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-inspired
- Diet: Can be made gluten-free with gluten-free noodles
Notes:
- Alfredo Sauce: You can use store-bought sauce for convenience, but homemade Alfredo sauce can take this dish to the next level with fresh garlic and cream.
- Chicken: Rotisserie chicken is a great shortcut, but you can also cook your own chicken breasts or thighs and shred them for this recipe.
Nutritional Information (Per Serving):
- Calories: Approximately 420 kcal
- Protein: 28g
- Carbohydrates: 32g
- Fat: 20g
- Sodium: 800mg
- Fiber: 2g
Frequently Asked Questions:
Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna in your slow cooker and refrigerate it for up to 24 hours before cooking. When you’re ready to cook, just pop it in the slow cooker and follow the cooking instructions.
Can I freeze this lasagna?
Absolutely. Let the cooked lasagna cool completely, then portion it into airtight containers. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it in the oven or microwave.
Can I make this vegetarian?
Yes! Simply omit the chicken and add more vegetables like mushrooms, zucchini, or even roasted butternut squash for a hearty, veggie-packed version.
Storage Instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm them in the oven until heated through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Alfredo Chicken Lasagna
- Alfredo Chicken Broccoli Skillet Lasagna
- Creamy Mushroom and Spinach Lasagna
Conclusion:
This Creamy Slow Cooker Chicken Lasagna is the perfect blend of ease and indulgence. With its rich Alfredo sauce, tender chicken, and gooey layers of cheese, it’s bound to become a new favorite in your household. The best part is, the slow cooker does all the heavy lifting, leaving you free to enjoy more time with your family or relax while it cooks. So why not give it a try? Trust me, once you’ve tasted how delicious and simple this dish is, you’ll be making it again and again!
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Creamy Slow Cooker Chicken Lasagna
Description
A comforting, creamy lasagna with tender chicken, all made effortlessly in a slow cooker.
Ingredients
- 3 cups shredded cooked chicken
- 9 lasagna noodles (uncooked)
- 2 cups shredded mozzarella cheese
- 1 cup shredded turkey ham
- 1 cup shredded Parmesan cheese
- 2 cups ricotta cheese
- 3 cups alfredo sauce
- 2 cups baby spinach
- 1 cup mushrooms (sliced)
- 1 tablespoon garlic powder
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare the chicken: Shred cooked chicken into bite-sized pieces and set aside.
- Mix cheeses: In a bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Layer in slow cooker: Spread 1/3 cup alfredo sauce at the bottom. Layer 3 uncooked lasagna noodles, breaking them as needed to fit. Add a layer of shredded chicken, spinach, mushrooms, and cheese mixture. Top with more alfredo sauce.
- Repeat layers: Continue layering noodles, chicken, spinach, mushrooms, and sauce until all ingredients are used, ending with a final layer of mozzarella and Parmesan cheese.
- Cook: Cover and cook on low for 4-5 hours until noodles are tender.
- Serve: Let it sit for 10 minutes before slicing and serving.
Notes
- Noodle texture: Using uncooked lasagna noodles in the slow cooker allows them to absorb the sauce and flavors as they cook. Be sure they are fully covered with sauce to avoid dry patches.
- Alfredo sauce: You can use store-bought or homemade alfredo sauce for convenience. If you prefer a lighter version, use a lower-fat sauce or mix alfredo with a bit of chicken broth.
- Cheese options: Swap mozzarella with provolone or fontina for a different cheesy twist.
- Chicken variations: Rotisserie chicken works great in this recipe, or you can cook your own seasoned chicken breasts.
- Vegetable substitutes: Feel free to add or replace the vegetables with your favorites, such as bell peppers, zucchini, or broccoli.
- Resting time: Let the lasagna sit for about 10 minutes after cooking to firm up before slicing.