chicken crock pot lasagna

Food Advertising by

When I found out that there was such a thing as no-boil lasagna noodles I was beyond excited. I mean, how could I not be?! Lasagna without burning my fingers on boiling hot noodles, yes, thank you! And then as I was randomly looking on Pinterest, wasting hours, and I came across a fantastic thing; the holy grail of food. Lasagna made in a Crock Pot. I mean really, what could be more perfect? SO after calling my husband at work and telling him (in great detail) how happy I was about the prospect of lasagna without the possibility of burnt cheese on the top, a rather one sided conversation I must say, I told him we were going to the store after he got off of work. I decided that we were going to make a Spinach Artichoke Lasagna instead of just any ol’ lasagna and it was a very good choice. Everything worked out so well, ahhhh. Just thinking about this lasagna makes me want to make another one!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Chicken Spinach Artichoke Lasagna

Yum

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
6 -8	20 minutes

Servings Prep Time 6 -8 20 minutes

Crock Pot Chicken Spinach Artichoke Lasagna Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 6 -8 20 minutes Servings Prep Time 6 -8 20 minutes

Ingredients

• Non-stick cooking spray
• 1 lb spinach fresh
• 1 1/2 lb ground chicken
• 1 can Pesto sauce 10 oz can
• 1 large Onion chopped
• 1 large egg
• 1 can Ricotta cheese 15 oz container
• 1 cup Parmesan cheese grated, or a little more if you like
• 1 jar artichoke heart pieces 6 oz jar, drained
• 1 Jar Classico 4 Cheese Alfredo Sauce
• 1 Jar Classico Garlic Alfredo Sauce
• 2 cups Mozzarella cheese
• 1 9 oz no boil Barilla Lasagna Sheets

Servings: -8

Units:MetricUS Imperial

Instructions

1. Cut stems off spinach and rinse
2. Spray your biggest skillet with non stick spray and place over medium heat. While you are at it spray down the inside of your slow cooker as well.
3. Put in your ground chicken and cook it completely and make sure to crumble it up.
4. Add the onion and a minute later stir in the pesto.
5. Combine completely and set aside.
6. In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.
7. Pour 1/4 cup of sauce (either will do) into the bottom of the slow cooker.
8. Break up noodles and layer on the sauce.
9. Use 1/2 of the ricotta mixture and dollop it over the noodles
10. Spread 1/2 of the chicken mixture on top of that.
11. Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce.
12. Repeat 2 more times and on the top put the remaining 1/4 cup of sauce and cheese.
13. Cover your slow cooker and cook on Low for 4-5 hours until noodles are tender.
14. Watch your slow cooker some are hotter than others and you will notice the sides start to brown. If you are not careful you might let it go to long and burn it.
15. Turn your cooker off and let it stand for a few minutes then cut and serve
16. Enjoy!

Share this Recipe