Description

Creamy, comforting Slow Cooker Chicken Alfredo Lasagna layered with tender shredded chicken, no-boil noodles, and a velvety homemade-style Alfredo sauce—set it, forget it, and serve a family-friendly, restaurant-worthy dinner with minimal effort.

Ingredients

12 no-boil lasagna noodles (break to fit slow cooker)

3 cups cooked shredded chicken (rotisserie or poached)

3 cups Alfredo sauce (homemade or jarred)

1 cup low-sodium chicken broth (or water), to thin sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

2 cups chopped fresh baby spinach (optional)

3 cloves garlic, minced

1 large egg

1 teaspoon Italian seasoning

1/2 teaspoon onion powder

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

Nonstick spray or butter, for greasing slow cooker

Fresh parsley, chopped (for garnish)

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Instructions

1. Grease a 5–6 quart slow cooker with nonstick spray or butter.

2. In a bowl, mix ricotta, egg, 1/2 cup Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper until combined.

3. Whisk Alfredo sauce with chicken broth until pourable and smooth.

4. Spread 1/2 cup thinned Alfredo sauce in the bottom of the slow cooker.

5. Layer 3–4 no-boil noodles (break to fit), dollops of the ricotta mixture, 1 cup shredded chicken, a handful of spinach, a sprinkle of mozzarella and Parmesan, and drizzle with sauce.

6. Repeat layers 3 more times (noodles, ricotta, chicken, spinach, cheeses, sauce). Finish with a final layer of noodles, sauce, mozzarella, and remaining Parmesan.

7. Cover and cook on Low for 3.5–4 hours (or High for 2–2.5 hours), until noodles are tender and edges are bubbling.

8. Turn off heat and let lasagna rest uncovered for 15–20 minutes to set. Garnish with parsley, slice, and serve.

9. Optional: For a lightly golden top, transfer portions to a broiler-safe dish and broil 2–3 minutes until spotty brown.

Notes

Use no-boil noodles and thin Alfredo with broth to prevent dry spots. Rest 15–20 minutes before slicing for clean layers. Rotate the crock halfway if your slow cooker runs hot on one side. Add extra warm Alfredo when reheating for ultra-creamy leftovers.