Crock Pot Chicken Lasagna is creamy, cheesy, and packed with alfredo flavor. Serve up this Italian classic for dinner with little effort using the help of your slow cooker!
Lasagna is a classic Italian dish that consists of stacked layers of pasta, creamy sauce, and cheese. There are many different variations of lasagna, including traditional red tomato-based sauces as well as creamy white alfredo versions like this one!
This chicken lasagna is made with creamy alfredo sauce, creamy ricotta cheese, and shredded chicken. It's rich, creamy, and incredibly flavorful!
While traditionally, lasagna is cooked in a pan in the oven, this version gets cooked up in your crock pot. It takes all of the stress out of cooking a creamy chicken lasagna and makes it easy to make with minimal effort. Simply layer the ingredients in your slow cooker, turn it on, and let it work its magic!
Why You'll Love This Recipe
- This creamy chicken alfredo lasagna is incredibly flavorful and delicious.
- The creamy alfredo sauce and ricotta cheese make it ultra-rich and indulgent.
- It's an easy dinner that can be made with minimal effort.
- It's perfect for weeknights or special occasions!
Ingredients You'll Need
- Rotisserie Chicken - Take a shortcut and use rotisserie chicken to make this recipe. Simply shred the light and dark meat into bite-sized pieces to add to the crock pot.
- Alfredo Sauce - Alfredo sauce is a creamy white sauce made from butter, cream, and Parmesan Cheese. Look for a jar of creamy alfredo sauce at the grocery store or make your own.
- Lasagna Noodles -This recipe uses oven-ready lasagna noodles that you can find in the pasta aisle at the store. No need to pre-cook!
- Mozzarella Cheese - Adds creamy, cheesy flavor to the lasagna.
- Baby Spinach - Gives the lasagna a pop of green color, fiber, and nutrients.
White Cheese Filling
- Italian Cheese Blend - A mix of shredded mozzarella, parmesan cheese, and ricotta cheese work together to give the filling a cheesy taste as well as a creamy texture that fits along with the noodles and chicken.
- Seasonings - Minced garlic, salt, ground black pepper, and Italian seasoning work together to flavor the sauce and enhance the ingredients.
- Eggs - Used to help bind the cheese filling together.
How To Make Crock Pot White Lasagna
Prepare the slow cooker: Spray a 6-quart crock pot with nonstick cooking spray. Set aside while you prepare the ingredients.
Assemble the cheese filling: To a large bowl, add Mozzarella cheese, Parmesan cheese, ricotta cheese, garlic, salt, black pepper, Italian seasoning, and eggs in a large bowl. Mix until well combined.
Layer the lasagna:
- Add ¾ cup of alfredo sauce to the bottom of the crock-pot and spread out evenly. Layer 5 noodles, cutting them to cover the sauce completely.
- Reserve 1½ cups of the alfredo sauce and set aside. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.
- Layer 5 more noodles, cutting them to cover the sauce completely. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.
- Add remaining noodles and cover with reserved alfredo sauce and ½ cup of chopped spinach.
Cover and slow cook: Add the lid to the top and cook the white lasagna on LOW for 4 hours or until the pasta is cooked and the cheese is melted.
Top with cheese: Turn off the slow cooker. Then, evenly spread 1½ cups of mozzarella cheese over the cooked lasagna. Cover and let sit for 10-15 minutes or until cheese is completely melted.
Garnish and serve: Once the cheese is melted, use a spatula or serving spoon to plate the creamy crock pot lasagna. Garnish with freshly chopped parsley, if desired. Enjoy!
Recipe Tips
- Make sure the alfredo sauce you purchase is creamy, not chunky or cheesy.
- If you can't find oven-ready lasagna noodles, you can use regular lasagna noodles and pre-cook them before assembling the crock pot lasagna.
- Add a bit of water to the sauce if it is too thick; this will help keep the lasagna from drying out.
- Letting the crock pot white lasagna sit for 10-15 minutes will make it easier to serve.
Variations
- This recipe can also be made with canned chicken or leftover shredded chicken from another recipe.
- Swap out the spinach for mushrooms, bell peppers, or other vegetables to change up the flavor profile and add nutrients.
- Add in different seasonings such as oregano, basil, thyme, or red pepper flakes.
- For a creamy variation, add ½ cup of heavy cream to the alfredo sauce before layering it into the crock pot.
- If you want some crunch, add ½ cup of bread crumbs to the top before adding the mozzarella cheese.
Storing & Freezing
Storing: Once cooled, any leftovers can be portioned out and stored in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze any leftovers for up to 3 months. To freeze, let the lasagna cool completely before transferring it into a freezer-safe container or bag. Label and date the container, then store it in the freezer until ready to use.
Reheating: The best way to reheat white lasagna is in the oven or microwave. Turn the oven to 350°F and bake for 10-15 minutes or until heated through. Alternatively, you can heat in the microwave for 2-3 minutes or until heated through.
Recipe FAQs
Ricotta cheese can be swapped for cottage cheese. Cottage cheese is similar in texture but has a slightly different flavor.
Yes, you can assemble the lasagna and keep it stored in the refrigerator overnight before slow cooking. This will help all the flavors meld together and will result in a delicious lasagna.
You can swap the lasagna noodles for zucchini slices, eggplant slices, or even mashed potatoes.
More Slow Cooker Italian Dinners
- Crock Pot Tuscan Chicken
- Slow Cooker Chicken Cacciatore
- Slow Cooker Lasagna
- Crockpot Meatballs
- Crock Pot Lazy Lasagna with Ravioli
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Crock Pot Chicken Lasagna
Ingredients
- 3 cups rotisserie chicken (shredded)
- 2 (15 oz) jars alfredo sauce
- 1½ cups mozzarella cheese (shredded)
- 1 (12 oz) box oven-ready lasagna noodles
- 2½ cups baby spinach (coarsely chopped)
Cheese Filling
- 3 cups mozzarella cheese (shredded)
- 1½ cups parmesan cheese (shredded)
- 1 (32 oz) container ricotta cheese
- 3 tsp garlic (minced)
- 1 tsp salt
- 1 tsp ground black pepper
- 1½ tsp Italian seasoning
- 2 eggs
Instructions
- Spray a 6-quart crock pot with nonstick cooking spray.
- Add Mozzarella cheese, Parmesan cheese, ricotta cheese, garlic, salt, black pepper, Italian seasoning, and eggs in a large bowl. Mix until well combined.
- Add ¾ cup of alfredo sauce to the bottom of the crock-pot and spread out evenly. Layer 5 noodles, cutting them to cover the sauce completely.
- Reserve 1½ cups of the alfredo sauce and set aside. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.
- Layer 5 more noodles, cutting them to cover the sauce completely. Then, add ½ of the remaining sauce to the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread it evenly. Spread 1½ cups of chicken and 1 cup of chopped spinach over the cheese filling.
- Add remaining noodles and cover with reserved alfredo sauce and ½ cup of chopped spinach.
- Cover and cook on low for 4 hours.
- Turn off the slow cooker. Then, evenly spread 1½ cups of mozzarella cheese over the cooked lasagna. Cover and let sit for 10-15 minutes or until cheese is completely melted. This will allow everything to set up, so it is easier to serve.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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