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Crockpot White Lasagna with Chicken and Spinach

Crockpot White Lasagna with Chicken and Spinach. It’s one of those meals that make me feel all warm and cozy inside, and it’s super easy to make, which is a win for this busy mom of three! Plus, it’s a big hit with my kiddos, so I thought I’d share it with you. If you’re lookin' for a dish that’s comforting, cheesy, and just feels like a big hug in a bowl, this is it. This white lasagna is a twist on the classic. Instead of tomato sauce, we’ve got this creamy, cheesy white sauce, and then it’s loaded with tender chicken and spinach (which is a sneaky way to get the kids to eat some greens – yay!). And the best part? It’s made in the crockpot, so you can basically set it and forget it while you’re running around doing all the mom things.
Prep Time 15 minutes
Cook Time 5 hours
Servings 7
Author Fareeha

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 10 oz fresh spinach or frozen, thawed and drained
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 1 cup chicken broth low sodium
  • 12 lasagna noodles no-boil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

Prep the Chicken:

  • Place the chicken breasts, chopped onion, minced garlic, basil, oregano, salt, and pepper in the slow cooker.
  • Pour the chicken broth and heavy cream over everything.
  • Cover and cook on low for 4 hours, until chicken is cooked through and tender.

Shred the Chicken:

  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the crockpot and mix it with the sauce.

Make the Cheese Mixture:

  • In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir well and set aside.

Layer the Lasagna:

  • Spread a little sauce at the bottom of the crockpot.
  • Add a layer of uncooked lasagna noodles.
  • Add a layer of shredded chicken, spinach, and cheese mixture.
  • Repeat the layers, finishing with a layer of cheese on top.

Cook the Lasagna:

  • Cover and cook on low for 2-3 more hours, until noodles are soft and the cheese is melted and bubbly.

Serve & Enjoy:

  • Let the lasagna sit for 5 minutes before slicing and serving. Enjoy with a side salad or garlic bread!

Notes

  • For a lighter version, substitute heavy cream with milk or a milk-broth combo.
  • Feel free to swap the chicken for ground turkey or beef for a different twist.