Crockpot Chicken Alfredo Lasagna
This crockpot chicken alfredo lasagna recipe offers a convenient and hearty meal, featuring tender chicken, creamy alfredo sauce, and a rich ricotta blend, layered with whole wheat noodles and mozzarella. Cooked to perfection in a slow cooker, it's an ideal hands-off dish for feeding a crowd with comforting Italian-American flavors.
Equipment
- 1 Slow Cooker Large capacity (6-quart or more) for generous servings.
- 1 Large Skillet For browning chicken and sautéing aromatics.
- 1 Mixing Bowl For combining ricotta mixture.
- 1 Spatula or wooden spoon For stirring and layering ingredients.
- 1 Measuring Cups/Spoons For accurate ingredient portions.
Ingredients
Main
- * 2 tablespoon oil
- * 3 large boneless skinless chicken breast cubed
- * 4 clove garlic minced
- * 2/3 cup of red onion diced
- * 12-16 whole wheat lasagna noodle uncooked
- * 3 cup alfredo sauce
- * 1 cup of water
- * oz 1 large 15 . container of ricotta cheese
- * 2 egg
- * 1 tablespoon oregano
- * 1/2 teaspoon ground pepper
- * 3 cup of shredded mozzarella
- 1 can of mushroom
- * 1-2 tablespoon butter
Instructions
- Heat oil and butter in a large skillet over medium-high heat.
- Brown the cubed chicken breast until lightly golden, then remove and set aside.
- Add diced red onion to the skillet and sauté until softened, then add minced garlic and cook for another minute until fragrant.
- In a mixing bowl, combine ricotta cheese, eggs, oregano, and ground pepper, mixing well.
- Spread a thin layer of alfredo sauce in the bottom of the slow cooker.
- Layer uncooked whole wheat lasagna noodles over the sauce, breaking them to fit if necessary.
- Distribute a third of the browned chicken, sautéed onion and garlic mixture, canned mushrooms, ricotta mixture, and shredded mozzarella over the noodles.
- Repeat the layering process two more times, starting with sauce and noodles, ensuring the final layer is a generous amount of alfredo sauce and mozzarella.
- Pour the specified amount of water evenly over the layers to aid in noodle cooking.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the noodles are tender and the cheese is bubbly and melted. Let rest for 15-20 minutes before serving.
Notes
For optimal flavor, ensure the chicken is well-browned before transferring it to the slow cooker; this creates a deeper savory base. When assembling, ensure whole wheat lasagna noodles are generously covered with sauce and liquid to prevent dry, hard spots during the extended cooking process. The ricotta mixture should be thoroughly combined for even seasoning and binding. Consider adding a pinch of nutmeg to the ricotta for an authentic Italian touch. A brief resting period (15-20 minutes) after cooking allows the lasagna to set, making for cleaner, more presentable slices. Adjust liquid (water or chicken broth) if your alfredo sauce is exceptionally thick, to ensure proper noodle hydration.