Easy Slow Cooker White Chicken Lasagna
Grab that slow cooker and whip up this quick and easy slow cooker white lasagna for dinner tonight. This is a slow cooked white chicken lasagna made with alfredo sauce, ground chicken, ricotta cheese, lasagna noodles and more.
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You can throw this in to cook and then walk away and come back to dinner cooked to perfection. Also, try out this slow cooker carne picada, taco potato casserole, or even this slow cooker turkey soup.
❤️ Why You’ll Love This Recipe
- Made with white alfredo sauce
- An easy slow cooker recipe that your whole family will enjoy.
- This easy meal is budget friendly and a great way to up leftover chicken.
- Can Use Ground Chicken, Rotisserie Chicken, Etc.
- Easy Prep
🛒Ingredients
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- ground chicken
- alfredo sauce
- water
- ricotta cheese
- grated parmesan cheese
- egg
- Italian seasoning
- garlic cloves, minced
- shredded Italian cheese blend
- regular lasagna noodles
See the recipe card below for quantities.
🔪 Instructions
In a large skillet over medium-high heat, cook the ground chicken crumbling as it cooks until completely done.
Add the alfredo sauce to the chicken. Add the water to the jars to rinse and then add the contents to the skillet. Stir to combine and heat through.
Meanwhile, in a large bowl, blend together the ricotta cheese, parmesan, egg, seasoning, and garlic until well blended. Set aside.
Prepare a slow cooker with nonstick cooking spray. Spoon an even layer of the chicken alfredo sauce into the bottom of the slow cooker.
On top of the sauce, add three noodles across the bottom of the slow cooker without overlapping, breaking the edges to fit if necessary.
On top of the noodles, add a thin layer of the ricotta mixture. Top with a sprinkle of the Italian blend cheese. Then, add a layer of the chicken alfredo sauce and another layer of the noodles. Repeat the layers four times ending with alfredo sauce and the remaining shredded Italian blend cheese.
Cover the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.
Serve garnished with additional grated parmesan, shredded cheese, and/or chopped parsley if desired.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Homemade Alfredo – If you don’t want to use store bought you can make homemade sauce instead.
- Broccoli – Add in a little diced up broccoli to the layers of the lasagna for added flavor.
- Cottage Cheese – Instead of using ricotta cheese you can reach for cottage cheese. It will offer a similar flavor with just a slight texture change.
See this chicken alfredo manicotti on my website!
🥄 Equipment
- large skillet
- Large bowl
- Slow Cooker
🥫 Storage
You can store any leftover lasagna you don’t eat in an airtight container in the fridge for 2-3 days. Then to reheat you can just warm up in the microwave or even in the oven. I think the leftovers taste better the next day.
Then in terms of freezing, since it has a lot of dairy products, you will find the sauce can curdle a bit once it thaws from being frozen. It isn’t fully recommended to freeze but you can. Just know the texture will be a bit different.
💭 Tips
- Make sure to fully cook the ground chicken in a pan on the stove or on the saute feature of the crockpot.
- Now you can also use diced pre-cooked chicken from say a leftover rotisserie chicken. It is up to you on the type of chicken used.
- Use uncooked lasagna noodles in this simple recipe.
- You can either spray your slow cooker well with nonstick cooking spray or use a slow cooker liner for easy clean up.
- If you want to add some more flavor to this crowd pleaser you can add some fresh spinach into the layers of tender noodles while you are assembling it.
- Jazz up the jarred sauce by adding some garlic powder, black pepper, and onion powder to the store bought sauce.
- Turn this recipe into a delicious meal by serving with a side salad and garlic bread or your favorite crusty bread recipe.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this crockpot lasagna recipe.
Depending on how much you have you will find many do 2-4 layers of each ingredient. Feel free to pick however many layers you would like.
I like to end my lasagna with shredded cheese. I find that it is going to help create that layer to protect the noodles from drying out as it cooks.
You can take the crock out of the slow cooker and place it in the oven to broil for just a few minutes. Or you can carefully transfer the lasagna to a different pan and then broil until the cheese is melted and golden.
More Slow Cooker Recipes You Need To Try
- Slow Cooker Dr Pepper Meatballs
- Crockpot Creamed Corn
- Slow Cooker Chicken Marinara
- Slow Cooker Chicken Satay
- Slow Cooker Chicken Corn Chowder
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Slow Cooker White Lasagna
Equipment
- large skillet
- Large bowl
- Slow Cooker
Ingredients
- 1 pound ground chicken
- 32 ounces alfredo sauce
- ½ cup water
- 15 ounces ricotta cheese
- ½ cup grated parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- 2 garlic cloves minced
- 4 cups shredded Italian cheese blend
- 12 regular lasagna noodles
Instructions
- In a large skillet over medium-high heat, cook the ground chicken crumbling as it cooks until completely done.
- Add the alfredo sauce to the chicken. Add the water to the jars to rinse and then add the contents to the skillet. Stir to combine and heat through.
- Meanwhile, in a large bowl, blend together the ricotta cheese, parmesan, egg, seasoning, and garlic until well blended. Set aside.
- Prepare a slow cooker with nonstick cooking spray. Spoon an even layer of the chicken alfredo sauce into the bottom of the slow cooker.
- On top of the sauce, add three noodles across the bottom of the slow cooker without overlapping, breaking the edges to fit if necessary.
- On top of the noodles, add a thin layer of the ricotta mixture.Top with a sprinkle of the Italian blend cheese. Then, add a layer of the chicken alfredo sauce and another layer of the noodles. Repeat the layers four times ending with alfredo sauce and the remaining shredded Italian blend cheese.
- Cover the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.
- Serve garnished with additional grated parmesan, shredded cheese, and/or chopped parsley if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.