No need to cook the lasagna noodles before putting them in the slow cooker for this creamy Slow Cooker Chicken Spinach Lasagna recipe! Just layer the uncooked noodles straight from the box with the other ingredients for an easy one dish weeknight meal.
One of the reasons I love my slow cooker is that it saves me time. Boiling water, cooking lasagna noodles, and draining them (and hoping they don't all stick together before I get to them) takes valuable time in the typical preparation of lasagna.
With this quick and easy version, you don't cook them before layering them in the pot! You just won't believe it til you try it for yourself!
How do the lasagna noodles cook?
There's enough liquid in the thinned out soup mixture for the uncooked noodles to soak it up. The spinach mixture becomes thinner as it heats up, too. The low and slow cooking method allows plenty of time for the noodles to soften, then "bake" like a traditional lasagna. It's kitchen magic!
What's the shortcut?
There are several:
- Layering uncooked pasta saves time
- Using rotisserie chicken or leftover chopped cooked chicken
- Canned cream soup or Alfredo sauce is faster than making your own sauce
- Pre-shredded Parmesan cheese and Mozzarella cheese
What do I need to make it?
- Frozen spinach
- Rotisserie or leftover chopped cooked chicken
- Cream of chicken soup or jars of Alfredo sauce
- Sour cream
- Pre-shredded mozzarella cheese or shred your own
- Pre-shredded Parmesan cheese
- Whole or 2% milk
- Finely chopped onion (optional)
- Garlic salt or garlic powder + salt
- Uncooked lasagna noodles
- Cooking spray or oil spray
What if I'm not a fan of canned soup?
No worries! I get it. Many people have "cream of something soup" in their pantry so I started with that. I have also made it with 2 (15-oz) jars of good quality Alfredo sauce instead of the canned soup and milk.
Another idea is to make your own Alfredo sauce with whipping cream, broth and Parmesan cheese. Here is good one from Thekitchn.com (I leave out the nutmeg, though)
Coat a 4 to 5-quart slow cooker pot with cooking spray or spritz with oil. Arrange 3 of the lasagna noodles in the bottom of the slow cooker pot, breaking them in half as necessary to fit. It's ok that not every inch is covered.
Squeeze the water out of the thawed spinach. You can do this in a colander or just squeeze it out with your clean hands.
Combine the spinach in a large bowl with the chicken, cream of chicken soup, sour cream, 2 cups of the mozzarella cheese, 1/2 of the Parmesan cheese, milk, onion (if using), and garlic salt (or garlic powder + salt).
Spoon one third of the spinach mixture over the top of the first layer of lasagna noodles. Then, repeat the layers of lasagna noodles and spinach mixture ending with the last one-third of spinach mixture on the top.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup Parmesan cheese over the top and place the lid on the slow cooker.
Cook on LOW for 4 1/2 to 5 hours or until the edges are browned and mixture is bubbly.
It's that easy!
Watch the video to make the lasagna
Can I use another pasta shape?
Yes! Once I used penne pasta when I did not have lasagna. Just be sure the pasta is arranged in a single layer to make sure you don't use too much pasta for the amount of liquid in the recipe.
Other pasta that would work is egg noodles, spaghetti, linguini, fettuccini.
When can I serve this lasagna?
- Weeknight meal
- Church Potluck
- Family reunion
- Office potluck
Can I cook this on HIGH?
Slow Cooker Chicken Spinach Lasagna is best cooked on the LOW temperature setting because it needs that longer time for the uncooked noodles to soak up the moisture in the spinach mixture.
Other chicken recipes you will love
PIN IT FOR LATER
Slow Cooker Chicken Spinach Lasagna
- 4 to 5 quart slow cooker
- 1 10-oz package frozen chopped spinach, thawed
- 2 1/2 cups loosely shredded or coarsely chopped cooked chicken (I use rotisserie white and dark meat or leftover chicken breasts)
- 2 10.5-oz cans cream of chicken soup
- 1 8-oz carton sour cream (1 cup)
- 3 cups pre-shredded mozzarella cheese (12-oz) or 1 1/2 (8-oz) blocks, shredded
- 3/4 cup pre-shredded, grated, or shaved Parmesan cheese (3 ounces) or 3 ounces fresh Parmesan, finely shredded
- 1 1/2 cups whole or 2% milk
- 1/4 cup finely chopped onion (optional) I used frozen, thawed this time but usually fresh
- 1/2 teaspoon garlic salt or 1/4 teaspoon garlic powder + 1/4 teaspoon salt
- Cooking spray or oil spritzer
- 9 uncooked lasagna noodles
- Squeeze the water from the thawed frozen spinach. I thaw mine in the microwave (remove wrapping from the box first-some have metal in them). Microwave on high for about 1 minute and break it up in chunks with your hands, then microwave it again for about 30 seconds.You can press the water out in a colander with the back of a spoon but I have better luck by squeezing it with my clean hands.
- Combine the spinach in a large bowl with the chicken, cream of chicken soup, sour cream, 2 cups of the mozzarella cheese, 1/2 of the Parmesan cheese, milk, onion (if using), and garlic salt (or garlic powder + salt). Be sure to hold out the remaining cheese to put on top.
- Coat the slow cooker pot with cooking spray or spritz with oil. Arrange 3 of the lasagna noodles in the bottom of the slow cooker pot, breaking them in half as necessary to fit. It's ok that not every inch is covered.
- Spoon one third of the spinach mixture over the top of the first layer of lasagna noodles. Then, repeat the layers of lasagna noodles and spinach mixture ending with the last one-third of spinach mixture on the top.Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup Parmesan cheese over the top and place the lid on the slow cooker.
- Place the lid on the slow cooker and cook on LOW for 4 1/2 to 5 hours or until the edges are browned and the mixture is bubbly.