Cooking Time:
4-5 hoursServings:
10
Ingredients
10-12 lasagna noodles, uncooked (break to fit, as it depends on the size and shape of your crock pot)32 oz. sauce, Alfredo (I used, 2 - 16 oz. jars)
1/3 c. water
1 1/2 c. chicken, cooked and diced (I use a Rotisserie chicken)
16 oz. cottage cheese, small curd (or ricotta cheese)
2 c. cheese, mozzarella, grated
2.25 oz. olives, black, sliced
1 c. mushrooms, sliced, fresh if you have them (optional)
2 T. cheese, Parmesan
1 tsp. parsley, dried
This delicious recipe of Slow Cooker Chicken Alfredo Lasagna will take a LARGE slow cooker, such as a 5-6 quart slow cooker.
- Spray your slow cooker with non-stick cooking spray or use a crock pot liner that is also sprayed with non-stick cooking spray.
- Break 3 or 4 lasagna noodles to fit in the bottom of your slow cooker.
- Layer one-third of the Alfredo sauce, half of the water, and half of the chicken over the noodles.
- Spread half of the cottage cheese, half of the mushrooms and sprinkle one-third of the mozzarella cheese over the last layer.
- Next spread half of the olives.
- Add second layer of noodles. Second layer of one-third of Alfredo sauce, remaining chicken, water, cottage cheese and mushrooms.
- Sprinkle second one-third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Top off with the rest of the olives, Parmesan cheese, and dried parsley.
- Cover. Cook on Low for 4-5 hours (no longer than 5 hours because the noodles go soft and mushy).
Happy Crocking!
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XOXO,
Jenn
The family loved this and it was super easy to make!
I tried this and it was good, but it would have been better with a tastier Alfredo sauce. Can you recommend a brand to try? I used Bertolli and it pretty much just tasted like salt.
Terry I would look for a low sodium sauce. You can always add if you don’t think it has enough salt. But I am like you, I don’t like too much salt. Happy Crocking!
Made this yesterday and it was amazing. Slight bit salty as Terry said but I added kale to give it some additional nutritional value and that helped balance the salt some. I also left out the black olives. One note of caution, make sure you use the normal lasagna noodles not the oven ready. It will make a significant textural difference. Thanks for the recipe!
Thanks Jessica for sharing! Our readers love to hear from others that have made the recipe too!