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Craving something warm and cheesy but don’t want a mess? This crockpot chicken lasagna totally gives you creamy, melty layers without a fuss. Just toss in your stuff, let the slow cooker do its thing, and come back to a special Italian-inspired meal when you’re ready.
After making this on a hectic evening, my family now can’t wait until I make it again. People start hanging out in the kitchen as it cooks. It’s become our favorite way to use up leftover chicken hanging out in the fridge.
Dreamy Ingredients
- Shredded rotisserie chicken: easy shortcut for tender, tasty chicken; pick one that looks juicy and smells just-cooked
- Alfredo sauce: go for a creamy, rich one with simple ingredients; avoid the fake stuff
- Shredded mozzarella: makes every bite stretchy; shred your own for ultimate melt
- Lasagna noodles (oven-ready): you don’t even have to boil! Flat noodles with no cracks work best
- Baby spinach: rough-chopped for pops of green freshness; bright leaves are the way to go
- Aged parmesan: for a sharp kick—freshly grated makes all the difference
- Whole milk ricotta: big creamy flavor, no grainy bits; check for smooth texture
- Fresh garlic (minced): brings bold flavor; pick plump, firm cloves—skip any with green shoots
- Kosher salt: seasons all those cheeses and brings out the best in them
- Black pepper (fresh ground): adds just the right amount of zip
- Italian herbs: dried blends that smell great give a lot of flavor quickly
- Eggs (large): help bind the filling; grab the coldest ones from your fridge
Easy How-To
- Grease the Slow Cooker:
- Coat your big slow cooker with plenty of nonstick spray. Make sure you get every part so the cheesy mix pops right out later
- Whip Up Cheese Mix:
- Dump mozzarella, parmesan, ricotta, garlic, Italian herbs, black pepper, salt, and eggs together. Mix until it’s smooth and creamy and everything looks nicely blended
- Layer Everything:
- Pour a layer of alfredo on the bottom and spread to the sides. Lay oven-ready noodles right over so they cover up all the sauce, breaking to fit if needed
- Start Building:
- Spoon half of the rest of the alfredo over the noodles. Spread half that cheese mix on top, even it out, then add half the shredded chicken and a handful of chopped spinach
- Add Round Two:
- Put down another noodle layer and do another round of the cheese mix, alfredo, chicken, and spinach—layer it just like before
- Final Touch and Cook:
- Lay down the last noodles, finish with leftover alfredo and spinach, and smooth it all with the back of a spoon to keep the top soft
- Set and Forget:
- Lid on, slow cooker to low, and relax for four hours. Try not to peek so it keeps all its steam
- Cheesy Finish:
- Shut it off, top with the rest of the mozzarella, and cover it again for ten to fifteen minutes. You’ll get gooey, beautiful slices when you serve
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My kids always ask for this on rainy days. The first time, the whole house smelled incredible. Now whenever we eat it, I’m reminded of that cozy afternoon we enjoyed together.
How to Store It
Before you try to slice or stash it, let it cool off a bit. Leftovers can chill in the fridge, covered, for up to four days. Want neat pieces? Chill first, then slice and use a spatula to lift each one out.
Swaps You Can Make
No chicken? Toss in turkey or ham if you have it. Trying to lighten things up? Use half cottage cheese instead of all ricotta or add kale instead of spinach. Jar pesto in the mix? Give it a try for a herby boost.
How to Serve
Cut those slices and pop them beside a crunchy salad or some oven-roasted veggies. Feeling fancy? Sprinkle on fresh basil or a couple of cherry tomatoes. Got bread lovers? Garlic bread scoops up all the saucy goodness.
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Where It Comes From
This isn’t a dish straight from Italy, but it’s all about those lasagna vibes made simple for folks short on time. Chicken and Alfredo lean American, but mixed with pasta you get a comfy combo that’s both familiar and kind of new.
Common Recipe Questions
- → Is homemade alfredo fine to use instead of the jar stuff?
Yep! Fresh alfredo that's homemade is awesome and makes this dish taste even better.
- → Can I prep this meal ahead of time?
You sure can. Stack up the layers in your slow cooker, cover and refrigerate for a day, then just cook when you're set.
- → What can I do so the noodles don't go soft?
Grab oven-ready noodles—they hold up the best. Don't use extra liquid except what's listed in the directions.
- → Which other veggies work in this meal?
Go for sautéed zucchini, peppers, or mushrooms either instead of or with spinach—these all boost flavor and give more bite.
- → How could I make this meat-free?
Totally! Just leave out the chicken and add extra spinach, or swap in roasted veggies and mushrooms instead.