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Need an easy dinner win? This crock pot chicken lasagna is pure magic! I came up with this recipe when I wanted lasagna but didn't want to spend hours in the kitchen. Just layer everything in your slow cooker and let it do the work! The result? Tender noodles creamy alfredo sauce juicy chicken and so much cheese you'll think you're in Italy.
Why You'll Love This
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Talk about easy dinner dreams! Everything gets layered in your crock pot walk away and come back to the most amazing smells. The sauce gets all creamy the cheese melts perfectly and you didn't have to watch a pot or turn on your oven. Plus you can prep everything ahead makes busy days so much easier.
Round Up These Ingredients
- Quick Chicken: Grab a rotisserie chicken saves so much time.
- Creamy Stuff: Alfredo sauce store bought works great.
- Easy Noodles: Get the oven-ready kind no boiling!
- Cheese Party: Mozzarella ricotta and Parmesan.
- Fresh Touch: Some spinach for color and goodness.
Let's Layer It Up
- Prep Your Crock Pot
- First spray your crock pot with cooking spray keeps everything from sticking. Pour a good layer of alfredo sauce on the bottom about a cup this prevents the noodles from sticking.
- Make The Amazing Cheese Mix
- In a big bowl mix together your ricotta mozzarella and Parmesan. Add in some minced garlic beaten eggs Italian seasoning salt and pepper. Keep stirring until it's smooth and creamy. This is what makes every bite absolutely delicious!
- Start Your Layers
- Break those no-boil noodles to fit your crock pot shape. Layer them over the sauce overlapping slightly. Spread a thick layer of your cheese mixture don't be shy here! Add a good handful of shredded chicken then scatter some spinach leaves. Pour more alfredo sauce over everything making sure those noodles are covered.
- Keep Building
- Repeat those layers noodles cheese chicken spinach sauce until you reach near the top of your crock pot. Usually makes about 3-4 layers. Save some sauce and cheese for the top! Press down gently as you go helps everything stick together.
- The Final Touch
- Pour your last bit of alfredo sauce over the top make sure every noodle is covered. Sprinkle generously with mozzarella and a little Parmesan. Some people like to add Italian seasoning on top makes it look fancy!
- Low And Slow
- Cover and cook on low for 4 hours. No peeking! Opening the lid lets out heat and steam your lasagna needs to cook evenly. You'll know it's done when the noodles are tender and cheese is all melty.
- Rest Then Serve
- Here's the hardest part let it rest for 15 minutes before cutting. I know it's tempting but this helps everything set up perfectly. Plus gives you time to warm up some garlic bread and toss a salad!
Make It Perfect
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Get the creamy alfredo sauce makes all the difference. Let it rest before cutting just like regular lasagna. Want to switch it up? Try mushrooms instead of spinach throw in some fresh herbs or add red pepper flakes for heat. Make it your own!
Save It For Later
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Got leftovers? Lucky you! This keeps great in the fridge about 4 days. You can even freeze portions for up to 3 months. When you're ready to eat just warm it up in the oven at 350°F or microwave if you're in a hurry.
Why This Works
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This isn't just another lasagna recipe it's your new favorite way to make it! No more watching pots of boiling water or spending hours in the kitchen. Your slow cooker does all the work and you get all the credit. Perfect for feeding a crowd or having amazing leftovers all week!
Frequently Asked Questions
- Can I use regular lasagna noodles?
Use oven-ready noodles for best results.
- How do I prevent sticking?
Use cooking spray or slow cooker liner.
- Why let it rest after cooking?
Helps it set up for easier serving.
- Can I make it ahead?
Best served fresh, not recommended for make-ahead.
- Can I freeze leftovers?
Yes, freeze in airtight container up to 3 months.