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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Shred the cooked chicken into bite-sized pieces using two forks and add it to the tomato sauce mixture. Stir well to combine.

Step 4

In a large bowl, mix ricotta cheese, 1.5 cups of shredded mozzarella, and Parmesan cheese. Stir until combined.

Step 5

Lightly grease the inside of a slow cooker with non-stick cooking spray or a bit of olive oil.

Step 6

Spread a thin layer of the chicken-tomato sauce on the bottom of the slow cooker.

Step 7

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.

Step 8

Repeat the layering process (noodles, ricotta mixture, sauce) two more times, ending with the last layer of chicken-tomato sauce on top.

Step 9

Sprinkle the remaining 1.5 cups of shredded mozzarella cheese over the top layer of sauce.

Step 10

Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the noodles are tender.

Step 11

After cooking, let the lasagna rest for 10-15 minutes before serving. Garnish with chopped fresh parsley, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2909.6g)

Amount per serving	% Daily Value*
Calories	4686.4

Total Fat 172.9g	0%
Saturated Fat 85.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 837.4mg	0%
Sodium 8089.9mg	0%
Total Carbohydrate 471.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 53.3g
Protein 331.8g	0%

Vitamin D 3.5IU	0%
Calcium 4945.0mg	0%
Iron 26.2mg	0%
Potassium 3456.8mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 27.8%

Carbs: 39.5%