Crockpot White Chicken Lasagna

close up of white chicken lasagna in crockpot.

Crockpot White Chicken Lasagna

Course: Main Course

Cuisine: American, Italian

Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Servings: servings

Calories: 439cal

Author: Ashley Fehr

Crockpot White Chicken Lasagna is a cozy, six-ingredient slow cooker dinner with tender chicken, spinach, broken lasagna noodles and a creamy white sauce, all cooked in one pot and topped with melty mozzarella!

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US Customary - Metric

Ingredients

2 cups low sodium chicken broth
1 tablespoon corn starch*
2 small boneless skinless chicken breasts (or 1 large)
¼ cup frozen spinach, thawed and squeezed dry
⅓ cup herb and garlic cream cheese
1 teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon black pepper
1 tablespoon grated Parmesan cheese
8 lasagna noodles broken (230g)
1 cup shredded mozzarella cheese

Instructions

Whisk together broth and corn starch.
In a 3-4 quart crockpot, add the broth, chicken, spinach, cream cheese, salt, Italian seasoning and pepper.
Cover and cook on low for 3 hours, or until chicken shreds easily. Shred chicken and add back into the slow cooker with the Parmesan. Stir well to incorporate the cream cheese into the sauce.
Stir in broken lasagna noodles, cover and turn crockpot to high. Cook for 10-15 minutes.
Stir, working to get the top lasagna noodles down into the liquid. Press to submerge as much of the noodles as possible. Top with cheese, cover, and cook on high for 15 minutes or until noodles are al dente.
Turn the crockpot off and let rest for 10-15 minutes before serving.

Video

Notes

*Corn starch is not shown in the recipe video but I have found it does help to thicken the sauce as it cooks. You can omit if you prefer.

Nutrition