Chicken Alfredo Slow Cooker (Printable Version)
# What You'll Need:
→ Main Components
01 -
2.5 cups roughly chopped fresh baby spinach
02 -
1 box (12 oz) oven-ready lasagna noodles
03 -
1.5 cups mozzarella cheese, shredded
04 -
2 jars (15 oz each) creamy alfredo sauce
05 -
3 cups cooked rotisserie chicken, shredded
→ Cheese Filling
06 -
3 teaspoons chopped garlic
07 -
1.5 teaspoons dried Italian seasoning mix
08 -
2 eggs
09 -
3 cups mozzarella cheese, shredded
10 -
1 teaspoon salt
11 -
1 teaspoon ground black pepper
12 -
1 container (32 oz) ricotta cheese
13 -
1.5 cups parmesan cheese, shredded
# Steps to Follow:
01 -
Switch off the slow cooker. Scatter 1.5 cups mozzarella over the top. Put the lid back on and let it sit for 10 to 15 minutes—cheese will melt and things will hold together when you cut it.
02 -
Pop the lid on and cook everything on the low setting for about 4 hours.
03 -
Lay the last noodles down, cover them with the alfredo sauce you set aside, and sprinkle half a cup of spinach right on top for that final touch.
04 -
Put on another layer of oven-ready noodles, then spread the rest of the alfredo sauce (but not the stuff you saved!). Add the last of the cheese mix, spread out, then toss on your remaining shredded chicken and spinach.
05 -
Hold back 1.5 cups of the alfredo for later. On top of the noodles, pour half the leftover sauce, then smooth over half the cheese mixture, drop on 1.5 cups of chicken followed by 1 cup of spinach.
06 -
Spread about 3/4 cup alfredo sauce in the bottom of your slow cooker, then snap noodles as needed to cover it all up.
07 -
Use a big bowl to toss together the mozzarella, parmesan, ricotta, chopped garlic, all the seasoning, salt, pepper, and eggs. Mix until everything's blended well.
08 -
Coat your 6-quart slow cooker insert with cooking spray so nothing sticks.
# Additional Tips:
01 -
Letting it cool down a bit before cutting gives the cheese time to firm up, so your slices will be cleaner.