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Crock Pot Chicken Alfredo Lasagna

Slow Cooker Chicken Alfredo Lasagna

  • Cooking Time:

    4–5 hours
  • Servings:



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.

  1. Spray your slow cook­er with non-stick cook­ing spray or use a crock pot lin­er that is also sprayed with non-stick cook­ing spray.
  2. Break 3 or 4 lasagna noo­dles to fit in the bot­tom of your slow cook­er.
  3. Lay­er one-third of the Alfre­do sauce, half of the water, and half of the chick­en over the noo­dles.
  4. Spread half of the cot­tage cheese, half of the mush­rooms and sprin­kle one-third of the moz­zarel­la cheese over the last lay­er.
  5. Next spread half of the olives.
  6. Add sec­ond lay­er of noo­dles. Sec­ond lay­er of one-third of Alfre­do sauce, remain­ing chick­en, water, cot­tage cheese and mush­rooms.
  7. 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.
  8. Cov­er. Cook on Low for 4–5 hours (no longer than 5 hours because the noo­dles go soft and mushy).

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Crock Pot Chicken Alfredo Lasagna - nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlJessicaTerryAshley Recent comment authors
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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.


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!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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