Crock pot Chicken Alfredo Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
421 kcal
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Course
Main Course
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Cuisine
Italian
Crock pot Chicken Alfredo Lasagna
Description
This lasagna starts with a ricotta mixture blended with shredded Italian cheese, Italian seasoning, and garlic for a flavorful, thick cheese layer. Alfredo sauce mixed with water acts as the creamy base that cooks the noodles and moistens the layers. Lasagna noodles are laid in the slow cooker with shredded chicken and the ricotta mixture in repeated layers, ensuring that sauce covers the noodle edges for even cooking. The final layer is topped with shredded mozzarella and Parmesan cheese for melting and browning flavor. Cooking low and slow for about 2 1/2 to 3 hours results in tender noodles and melded flavors.
The dish is creamy and cheesy with tender chicken, offering a different take on classic red sauce lasagna by focusing on a rich alfredo sauce. It can be served as a hearty main course, suitable for a family meal. The slow cooker method makes it practical for hands-off cooking.
Leftovers store well in an airtight container refrigerated up to 5 days, making it convenient for future meals.
Ingredients
- 2 chicken cooked and shredded, boneless, skinless
- 1 cup Italian cheese blend shredded
- 1 cup ricotta cheese
- 2 jars Alfredo sauce (2-15 oz jars)
- 2 cups water
- 1 tsp Italian seasoning
- 1 tsp garlic minced
- 9-12 lasagna noodles (depending on your slow cooker size)
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese
Instructions
- In a small bowl bowl stir together the ricotta cheese with the shredded Italian cheese blend, Italian seasoning and minced garlic. Mixture will be thick.
- In another bowl, whisk together both jars of alfredo sauce with water.
- Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
- Spread 1/3 of the chicken on top of lasagna noodles.
- Then spread 1/3 of the cheese on top of the chicken.
- Then repeat these same steps two more times (1/4 alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles. This will help the noodles cook properly. Then top with the remaining alfredo sauce.
- Finally top with the mozzarella cheese and parmesan cheese.
- Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 373mg | 16% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 334mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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