Instead of ground beef and marinara, this Slow Cooker White Lasagna uses cooked chicken and Alfredo sauce. It’s an easy and creamy alternative to traditional baked lasagna!
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Slow Cooker White Lasagna is a convenient and tasty twist on the classic red sauce oven-baked version. Alfredo sauce coats all the layers of seasoned ricotta, Italian cheeses, and cooked chicken. The flavors meld together in the hours they spend together in the cooker. You don’t even need to boil the lasagna noodles ahead of time. They soften and get tender in the Crock-Pot, absorbing all the delicious flavors as they absorb the liquid in the sauce.
You can take this recipe in a couple different directions. Make it more homemade by using your own Alfredo sauce, or speed up the prep time by using jarred sauce and pre-cooked rotisserie chicken. Either way, the results will be delicious.
Slow Cooker Chicken Alfredo Lasagna Substitutions
Ground chicken: Leftover chicken can be shredded and used in place of ground chicken.
Alfredo sauce: Jarred sauce makes this recipe convenient, but you can certainly substitute it for 4 cups of homemade Alfredo sauce recipe.
Slow Cooker White Lasagna Recipe
Easy Slow Cooker White Lasagna recipe with layers of chicken Alfredo sauce, creamy ricotta, and tender noodles. A delicious hands-off dinner that’s ready in 2-3 hours.
Ingredients:
- 1 pound ground chicken
- 2 (16-ounce) jars alfredo sauce
- ½ cup water
- 1 (15-ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning (Homemade Italian Seasoning Recipe)
- 2 garlic cloves, minced
- 4 cups shredded Italian cheese blend
- 12 regular lasagna noodles
Tools:
- 6-quart slow cooker or Crock-Pot
Directions:
1. Cook the ground chicken in a large skillet over medium-high heat, breaking it into crumbles, until it is no longer pink and is cooked through.
2. Add the Alfredo sauce to the chicken. Divide the water between the empty jars, swirl to rinse, and pour the contents into the skillet. Stir to combine and heat through.
3. Meanwhile, in a large bowl, blend together the ricotta cheese, Parmesan, egg, seasoning, and garlic until well blended. Set it aside.
4. Prepare the slow cooker with nonstick cooking spray, then spoon an even layer of the chicken Alfredo sauce into the bottom.
5. Build the layers: Add three noodles across the bottom without overlapping, breaking the edges to fit if necessary. Spread a thin layer of the ricotta mixture over the noodles, then sprinkle with Italian blend cheese. Top with a layer of chicken Alfredo sauce. Repeat the layers (noodles, ricotta mixture, Italian cheese, Alfredo sauce) three more times, for a total of four complete layers. End with a final layer of Alfredo sauce and the remaining shredded Italian blend cheese.
6. Place the lid on the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.
How to Store Leftovers
Store leftover Slow Cooker White Lasagna in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Allow the lasagna to cool completely then store in an airtight freezer-safe container in the freezer for up to 3 months. Be sure to label the container with the name and date so you’ll know what it is later.
How to Thaw Crock-Pot White Lasagna
Thaw frozen Slow Cooker White Lasagna in the refrigerator overnight.
How to Reheat Slow Cooker White Lasagna
Reheat individual portions in the microwave on high for 2-3 minutes, stirring halfway through. Larger portions can be reheated in a baking dish in the oven at 350 degrees for 10-15 minutes or until heated through.
Printable Recipe for Slow Cooker White Lasagna
Slow Cooker White Lasagna Recipe
Equipment
- 6-quart slow cooker or Crock-Pot
Ingredients
- 1 pound ground chicken
- 2 16-ounce jars alfredo sauce
- ½ cup water
- 1 15-ounce container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- 2 garlic cloves minced
- 4 cups shredded Italian cheese blend
- 12 regular lasagna noodles
Instructions
- Cook the ground chicken in a large skillet over medium-high heat, breaking it into crumbles, until it is no longer pink and is cooked through.
- Add the Alfredo sauce to the chicken. Divide the water between the empty jars, swirl to rinse, and pour the contents into the skillet. Stir to combine and heat through.
- Meanwhile, in a large bowl, blend together the ricotta cheese, Parmesan, egg, seasoning, and garlic until well blended. Set it aside.
- Prepare the slow cooker with nonstick cooking spray, then spoon an even layer of the chicken Alfredo sauce into the bottom.
- Build the layers: Add three noodles across the bottom without overlapping, breaking the edges to fit if necessary. Spread a thin layer of the ricotta mixture over the noodles, then sprinkle with Italian blend cheese. Top with a layer of chicken Alfredo sauce. Repeat the layers (noodles, ricotta mixture, Italian cheese, Alfredo sauce) three more times, for a total of four complete layers. End with a final layer of Alfredo sauce and the remaining shredded Italian blend cheese.
- Place the lid on the slow cooker and cook on low for 2 to 3 hours or until a knife inserted in the center breaks through the noodles without resistance.
- Serve garnished with additional grated Parmesan, shredded cheese, and/or chopped parsley if desired.
Nutrition
More Slow Cooker Recipes
Crock-Pot Chicken Enchilada Casserole
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