Crock Pot Chicken Lasagna

Craving comfort food without all the layers of labor? This Crock Pot Chicken Lasagna is the perfect slow cooker twist on a classic Italian favorite. Tender shredded chicken, rich tomato sauce, creamy ricotta, and gooey mozzarella come together between layers of soft lasagna noodles—all made easily in your slow cooker. Set it, forget it, and come home to a hearty, satisfying meal.

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Why You’ll Love This Recipe
Set-It-and-Forget-It – Let your slow cooker do the heavy lifting.
Less Prep, All the Flavor – No boiling noodles or oven baking required.
Creamy & Cheesy – Layers of cheese and sauce make every bite irresistible.
Perfect for Meal Prep – Makes great leftovers or freezer-friendly portions.
Family Favorite – A comforting, wholesome dish everyone will love.

Ingredients You’ll Need

For the Chicken Filling:

• 1½ lbs boneless, skinless chicken breasts or thighs
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 cups marinara or pasta sauce (plus more for layering)

For the Ricotta Mixture:

• 1½ cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• ¼ cup grated parmesan
• 1 tsp Italian seasoning
• ¼ tsp salt

Other Ingredients:

• 8–10 uncooked lasagna noodles (regular, not oven-ready)
• 2 cups shredded mozzarella (for layering)
• ½ cup additional parmesan cheese
• 1 cup baby spinach (optional for extra greens)
• Extra marinara sauce if needed for moisture

Tools You’ll Need

• 6-quart slow cooker
• Mixing bowls
• Forks (for shredding)
• Ladle or spoon for layering
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Cook the Chicken
Place chicken breasts in the bottom of your slow cooker.
Sprinkle with garlic powder, onion powder, salt, and pepper.
Pour 2 cups marinara sauce over the chicken.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender.
Shred the chicken directly in the crock pot using two forks, mixing it into the sauce.

Step 2: Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, egg, 1 cup shredded mozzarella, parmesan, Italian seasoning, and salt.
Mix until well blended and creamy. Set aside.

Step 3: Assemble the Lasagna Layers
Remove half the shredded chicken mixture from the slow cooker and set it aside temporarily.
Begin layering in the slow cooker:

• Spread a small amount of sauce at the bottom.
• Place 2–3 uncooked lasagna noodles (break them to fit).
• Spoon on ⅓ of the ricotta mixture, spreading it over the noodles.
• Add a handful of spinach (if using).
• Spoon on ⅓ of the shredded chicken mixture.
• Sprinkle a layer of shredded mozzarella.
  Repeat the layers until all ingredients are used, ending with a final layer of noodles, sauce, mozzarella, and a sprinkle of parmesan.

Step 4: Slow Cook the Lasagna
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until noodles are soft and everything is bubbly and melted.
If it looks dry during cooking, drizzle a little extra marinara sauce around the edges.

Step 5: Let It Rest & Serve
Once done, turn off the heat and let the lasagna rest for 20–30 minutes to firm up for easier slicing.
Slice into squares and serve with fresh basil or extra parmesan if desired.

Tips for Success
Don’t Overcook – Check noodles toward the end to prevent mushiness.
Break Noodles to Fit – No need to be perfect; the sauce softens everything evenly.
Layer Sauce Generously – Helps cook the noodles and adds flavor.
Add Vegetables – Mushrooms, zucchini, or bell peppers make great additions.
Use Thighs for More Flavor – They stay moist and shred beautifully.

Serving Suggestions
With Garlic Bread – Perfect for scooping up that cheesy sauce.
Side Salad – A crisp Caesar or mixed greens complement the rich flavors.
Roasted Veggies – Serve with broccoli, carrots, or asparagus.
Topped with Fresh Herbs – Basil, parsley, or thyme add a fresh finish.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual slices or portions tightly and freeze for up to 2 months.

Reheating:
Microwave: Reheat slices in 1-minute intervals until heated through.
Oven: Cover with foil and bake at 350°F (175°C) for 20–25 minutes.
Slow Cooker: Reheat on LOW with a splash of sauce to keep moist.

Frequently Asked Questions

1. Can I use rotisserie chicken?
   Yes! Shred it and skip the initial cooking step—just mix it with sauce and start layering.
2. Can I use oven-ready noodles?
   Regular uncooked noodles work best in this recipe. Oven-ready may cook too quickly and become mushy.
3. What’s the best type of sauce to use?
   Use your favorite marinara or tomato basil sauce—homemade or store-bought.
4. Can I make it vegetarian?
   Absolutely. Replace chicken with sautéed vegetables or a mix of spinach and mushrooms.
5. Is it okay to cook it overnight?
   It’s best to cook during the day to avoid overcooking. You can prep everything the night before and refrigerate, then cook in the morning.

Final Thoughts
This Crock Pot Chicken Lasagna is everything you love about lasagna—comforting, cheesy, and hearty—made even easier with the help of your slow cooker. Perfect for busy nights, potlucks, or lazy weekends, it’s a foolproof meal the whole family will devour.

Try it this week and let me know how it turns out—don’t forget to share your slow cooker success stories online!

Preparation Time: 20 minutes
Cooking Time: 5–6 hours (total)
Cuisine: American-Italian

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 28g | Fat: 20g | Fiber: 2g | Sodium: 540mg

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