Slow Cooker White Chicken Lasagna
White, saucy Slow Cooker White Chicken Lasagna is made with ricotta, parmesan and cream cheese! Set it and forget it in your crockpot for an easy, family-friendly meal even your picky little eaters will love.
Servings:8 servings
Ingredients
- 2 cups diced or shredded cooked chicken
- 2 ½ cups alfredo sauce , homemade or storebought
- 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
Instructions
- Stir together chicken, ricotta cheese, cream cheese, 1/2 cup parmesan cheese, and Italian seasoning.
- Lightly grease your slow cooker. Spread 1/2 cup alfredo sauce in the bottom. Top with three lasagna noodles (break as needed to fit into the slow cooker). Spread half of chicken mixture over the noodles, then layer with three more lasagna noodles.
- Pour half of the remaining sauce over the chicken mixture. Top with three more noodles (breaking as needed), then remaining chicken mixture, and remaining noodles.
- Spread remaining sauce over the noodles and sprinkle with the last of the parmesan cheese.
- Cover and cook on low 4 hours. Sprinkle with chopped parsley if desired just before serving.
Notes
Chicken shortcut: leftover shredded chicken, or rotisserie chicken works GREAT in this recipe - save yourself some time!
Flavor tip: For another layer of flavor, you can try mixing in a tablespoon or two of pesto into the cheese mixture.
Serving suggestion: Serve with a tossed salad and garlic bread for a complete meal.
Storage and leftovers: This lasagna will keep in the fridge in an airtight container for up to 5 days and reheats well in the microwave.
Nutrition
Calories: 505 kcal, Carbohydrates: 36 g, Protein: 23 g, Fat: 29 g, Saturated Fat: 15 g, Cholesterol: 119 mg, Sodium: 832 mg, Potassium: 232 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 508 IU, Vitamin C: 1 mg, Calcium: 184 mg, Iron: 1 mg
