Slow Cooker Chicken Lasagna
Transform your weeknight dinners with this comforting and effortless Slow Cooker Chicken Lasagna recipe, a delicious twist on the classic Italian favorite made even easier with the magic of a slow cooker. Featuring tender shredded chicken, a rich tomato-based sauce infused with aromatic garlic, basil, and oregano, and creamy layers of ricotta, mozzarella, and Parmesan cheeses, this dish delivers bold flavor in every bite. No-boil lasagna noodles make assembly a breeze, while the slow cooker ensures perfect, tender layers without the need for an oven. Ideal for busy days, this hearty and family-friendly meal requires just 20 minutes of prep and serves as a warm, satisfying dinner for any occasion. Garnish with fresh parsley for a pop of color and extra freshness, and enjoy the delicious simplicity of slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 28 ounces Diced tomatoes, canned (with juice)
- 15 ounces Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 pieces No-boil lasagna noodles
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat olive oil in a skillet over medium heat. Add the chicken breasts and sear until lightly browned, about 2 minutes per side. Remove chicken and set aside.
In the same skillet, sauté minced garlic for 1 minute until fragrant, then add diced tomatoes and tomato sauce. Stir in dried basil, oregano, salt, and black pepper. Let the sauce simmer for 5 minutes. Remove from heat.
Shred the cooked chicken into bite-sized pieces using two forks and add it to the tomato sauce mixture. Stir well to combine.
In a large bowl, mix ricotta cheese, 1.5 cups of shredded mozzarella, and Parmesan cheese. Stir until combined.
Lightly grease the inside of a slow cooker with non-stick cooking spray or a bit of olive oil.
Spread a thin layer of the chicken-tomato sauce on the bottom of the slow cooker.
Place 3 lasagna noodles over the sauce, breaking them as needed to fit. Spread about one-third of the ricotta mixture over the noodles, followed by one-third of the remaining chicken-tomato sauce.
Repeat the layering process (noodles, ricotta mixture, sauce) two more times, ending with the last layer of chicken-tomato sauce on top.
Sprinkle the remaining 1.5 cups of shredded mozzarella cheese over the top layer of sauce.
Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the noodles are tender.
After cooking, let the lasagna rest for 10-15 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 8090 mg | 352% | |
| Total Carbohydrate | 471.5 g | 171% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 53.3 g | ||
| Protein | 331.8 g | 664% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 4945 mg | 380% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
