Crock-Pot Chicken Lasagna
Servings Prep Time
6People 30Minutes
Cook Time Passive Time
5Hours 20Minutes
Servings Prep Time
6People 30Minutes
Cook Time Passive Time
5Hours 20Minutes
Ingredients
Instructions
  1. You will need a large 6 quart or larger crock, oval.
  2. I boiled the chicken breasts while I prepared the other ingredients, you could also grill ahead of time.
  3. Wash fresh spinach, pat dry and then chop very fine.
  4. Pack spinach tightly into a one cup measuring cup.
  5. In a mixing bowl combine spinach, cream of chicken, sour cream, milk, Parmesan cheese, sour cream, shredded onion, salt, pepper and paprika.
  6. When you have diced chicken you will then measure 2 heaping cups of chicken and add to the mixture (I only had a few pieces left after).
  7. Mix well.
  8. In crock-pot I use a liner, spray crock or liner with Pam.
  9. Then place 3 of the lasagna noodles in the crock, expect to need to break some of them to make them fit.
  10. Then put in a third of the spinach chicken mixture spreading it onto the oven ready noodles.
  11. Then a layer of mozzarella.
  12. You will repeat this 2 more times (noodles, spinach chicken mixture, mozzarella).
  13. I then cooked on high for an hour and a half.
  14. Then on low for 3 1/2 hours.
  15. Remove from heat source (however your crock-pot works) and let stand for 10 to 20 minutes to set up.
Recipe Notes

You can also use frozen spinach..you will need to let it thaw.

If you have a much older crock pot, I would suggest letting it cook a bit longer.

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