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Crockpot Chicken Alfredo Lasagna

Craving a delicious, comforting lasagna? Try this Crockpot Chicken Alfredo Lasagna, the ultimate easy crockpot dinner! This Chicken Alfredo Lasagna in Crockpot combines tender chicken, creamy Alfredo sauce, and lasagna noodles, all cooked in your best slow cooker for a hassle-free meal. With this easy crockpot lasagna recipe, you’ll have a delicious lasagna ready in no time. Perfect for busy nights, this crockpot lasagna easy is a family favorite. Whether you’re making crockpot slow cooker lasagna or a lazy crock pot lasagna, this crock pot lasagna recipe will surely become a staple. Enjoy a mouthwatering Alfredo Chicken dish with the ease of Crockpot Chicken Alfredo cooking—ideal for Chicken Alfredo for a crowd or a simple Chicken Alfredo Recipe Easy. Get ready to savor the best Crockpot Chicken Alfredo and a flavorful slow cooker pasta recipe the whole family will love!
Prep Time 20 minutes
Cook Time 6 hours
Servings 8
Author Fareeha

Ingredients

  • 3 cups cooked chicken, shredded rotisserie chicken works great
  • 12 lasagna noodles uncooked
  • 2 cups Alfredo sauce store-bought or homemade
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 egg optional, helps hold the lasagna together
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup chicken broth optional, for extra moisture

Instructions

Prepare the Chicken:

  • If not using rotisserie chicken, cook and shred chicken breasts. Set aside.

Mix the Cheese:

  • In a bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg (optional), Italian seasoning, garlic powder, salt, and pepper. Stir well to combine.

Layer the Lasagna:

  • Spread a small amount of Alfredo sauce in the bottom of the crockpot.
  • Layer 3 lasagna noodles on top (no need to cook them).
  • Spread a third of the ricotta mixture over the noodles.
  • Add a third of the shredded chicken.
  • Pour over a third of the Alfredo sauce.
  • Repeat the layers two more times, ending with Alfredo sauce and the remaining mozzarella cheese on top.

Cook:

  • Cover and cook on low for 4-6 hours or on high for 2-3 hours. The lasagna is ready when the noodles are tender and the sauce is bubbly.

Serve:

  • Let it sit for 10 minutes before serving to firm up. Cut into squares and enjoy!

Notes

  • Noodles: Use regular lasagna noodles (uncooked), as they’ll cook in the sauce while the lasagna cooks in the crockpot.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: You can freeze the lasagna after cooking. Let it cool completely, then wrap tightly in foil or plastic wrap. Freeze for up to 2-3 months. Reheat by baking or microwaving.