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K's Slow Cooker Chicken & Spinach Lasagna


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Rate this recipe 4.2/5 (17 Votes)


  • 5-6 oz. bag fresh Spinach, chopped
  • 3-4 cups cooked chicken (I use rotisserie chicken, deboned & chopped)
  • 8 oz. mushrooms, sliced
  • 2 (10 oz) pkgs refrigerated reduced-fat Alfredo sauce
  • 1 (10 oz) can reduced-fat cream of mushroom soup
  • 1-1/4 cups chicken broth
  • 1/2 tsp. black pepper
  • 1 T. Better Than Bouillon Chicken Base
  • 3 cups shredded Italian Blend Cheese
  • 1 cup shredded Cheddar Cheese
  • 9 uncooked Lasagna noodles



Step 1

In large bowl stir together spinach, chicken, mushrooms and Italian cheese; mix well.

In separate bowl mix Alfredo sauce, mushroom soup, broth, chicken base and pepper; stir well.

Add Alfredo sauce mixture to chicken mixture -- stir well.

Spray 6 qt. slow cooker with cooking spray. Spread 1/4 of chicken mixture on bottom. Arrange 3 noodles on top, breaking to fit properly. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheddar cheese.

Cover and cook on low 3 hrs. 45 min. until mixture is bubbly and brown along edges. Uncover and continue cooking on low 45-50 min. Let stand 10 min.

(if it looks a little soupy, don't worry -- it will stiffen up as it sits -- slow cookers do cook differently, though, so you may not see this. I happen to have a 25 yr old crockpot that I received as a wedding gift that still works great! )


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