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A good crockpot chicken lasagna has been on my list to make for a while now. (That “list” of mine is huge and exists only in my head. It would mean I was far too organized if I ever wrote things down, you know.)
I love a good chicken lasagna. Unfortunately, to find a good chicken lasagna means you are going to have to make it yourself or head out to your favorite restaurant.. Lasagna can be a time-consuming project, layer upon layer being built up into a gorgeous stack of cheesy goodness, culminating in a hot, tasty dinner that your children refuse to eat.
What? Only my children? You don’t say…
My son did pick the chicken out of this meal – sigh- but my daughter loved every bite. However, I will take that as a victory. Whole wheat noodles, ricotta cheese, mozza and more, my son ends up getting enough protein without the chicken, making it a one dish winner for our whole family.
Speaking of whole wheat noodles, I can’t stress enough to everyone to try to make the switch. Not only are they most times nutritionally superior but they cook up so much better than white pasta. The layers in lasagna stay together so much better with whole wheat pasta.
Also, I used normal Healthy Harvest noodles, you don’t need to find “no boil” pasta at all. This works just fine!
The layers are still built in the crockpot, but it’s a lot easier than in a pan. You start with some of the liquid on the bottom – prevents the noodles from sticking- and then take a third of each ingredient and place on top.
You repeat this process until you end up with only a layer of noodles. You then pour the remaining liquid on top, add more cheese and set your crockpot on low.
At the end of 5-6 hours, you will end up with a delectable chicken lasagna.
Hello fantastic comfort food! I’m going to be making this more than a few times this winter.
Thanks for stopping in everyone!Have a fabulous weekend!
Love,
Karlynn
Crockpot Chicken Alfredo Lasagna
Ingredients
- 4 cups cooked chicken rotisserie chicken works great
- 3 tablespoons salted butter
- 2 large white onion diced
- 2 pounds white mushrooms cleaned and sliced thinly
- 2 tablespoons minced garlic
- 16-20 large lasagna noodles no boil
- three 410 ml jars Alfredo sauce
- one 475 gram container ricotta cheese
- 2 large eggs
- 2 teaspoons oregano
- 1/3 teaspoon salt
- 1/3 teaspoon ground pepper
- 5 cups shredded mozzarella cheese
- 1-2 tablespoons butter
Instructions
- If you have a slow cooker that tends to burn food on the outside edge, line your slow cooker with an approved liner.
- Grease the bottom and sides of the slow cooker crock with butter if you're not using a liner.
- In a large skillet, melt the butter. Add in the diced onion and saute over medium heat until the onions are tender-crisp. Add in the mushrooms and continue to saute until the mushrooms have reduced in size and are soft. Add in the garlic and saute until browned and fragrant, around two minutes. Remove from the heat and set aside.
- Combine the Alfredo sauce and the water in a large measuring cup.
- Combine the ricotta cheese, eggs, oregano, salt, and pepper in a bowl.
- Pour half of one jar of Alfredo sauce into the bottom of the crockpot. For your bottom layer, place 3-4 noodles on top of the sauce. You will have to break them up and place them patchwork, but this is okay. You want to create a solid layer of pasta.
- Place 1/3 of your ricotta mixture on top of the noodles, then 1⅓ cups of chicken in an even layer. Place 1/3 of the onions and mushroom mixture on top of the chicken in an even layer. Sprinkle 1 cup of shredded mozzarella on top.
- Divide the remaining sauce into three portions.
- Create another layer of noodles. Pour one portion of the Alfredo sauce on top. Repeat with another 1/3 of the ricotta, 1 ⅓ cups of the chicken, ⅓ of the mushrooms and onions. Top with another 1 cup of mozzarella cheese.
- Repeat again. Top with a layer of noodles again. Pour one portion of the Alfredo sauce on top. Use the last of the ricotta mixture, the remaining chicken, and the remaining mushrooms and onions. Top with another 1 cup of mozzarella cheese.
- Top with a layer of noodles again.
- Pour the last portion of sauce on top, then top with 2-3 cups of mozzarella cheese. Don't be shy with the cheese at this point. create a nice thick layer.
- Place the lid on top of your slow cooker and cook on low for 5-6 hours. This shouldn't be cooked longer than 6 hours. Slice in the slow cooker and then remove portions to plate.
Notes
- The amount of noodles it will take depends on the size of slow cooker you are using. Make sure they are no-boil, or this recipe won’t work.
Nutrition
Spike says
I was wondering what size crock-pot you use for your recipes… So i can adjust accordingly?
James Lori Shipley says
I purposely made the meat mix today cooking noodles tomorrow and making my version lazy lasagna!
Ellen Hall says
Nice if you own a crock pot …not so nice if you don’t