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    Home > Meats and Mains > Slow Cooker Chicken Spinach Lasagna

    Slow Cooker Chicken Spinach Lasagna

    Published: May 28, 2020 · Modified: Jul 31, 2022 by Kathleen · As an Amazon Associate I earn from qualifying purchases. See full disclosure

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    No need to cook the lasagna noodles before putting them in the Crock Pot 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.

    Slice of chicken spinach lasagna on white place with fork on a red napkin

    SAVE THIS RECIPE

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    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 Crockpot 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 in the slow cooker?

    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 Slow Cooker Spinach Chicken Lasagana?

    ingredients for chicken spinach lasagna
    • 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 Alfredo recipe from Thekitchn.com (I leave out the nutmeg, though)

    How to make Chicken Spinach Lasagna in a slow cooker

    uncooked lasagna noodles broken and fitted in bottom of slow cooker

    Coat a 4 to 5-quart Crock 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.

    spoon pressing on spinach in a white colander

    Combine the filling mixture in a large bowl.

    lasagna noodles on creamy spinach mixture in slow cooker

    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 ¼ cup Parmesan cheese over the top and place the lid on the slow cooker.

    Slow cooker overhead view of chicken spinach lasagna

    Cook on LOW for 4 ½ to 5 hours or until the edges are browned and mixture is bubbly.

    It's that easy!

    Slice of chicken spinach lasagna on white plate. Slow cooker in background

    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 pasta dish 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

    Shortcut White Bean and Chicken Chili

    Parmesan Artichoke Chicken Salad

    Instant Pot Chicken Bacon Ranch Alfredo

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    Leave a comment below the printable recipe if you have questions or want to tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

    chicken spinach lasagna slice on white plate on red cloth

    Slow Cooker Chicken Spinach Lasagna

    Kathleen Phillips: GritsAndGouda.com
    For Slow Cooker Chicken Spinach Lasagna, there's no need to cook the lasagna noodles before placing them in the Crockpot! Now that's a shortcut!
    4.88 from 8 votes
    Print Recipe Pin Recipe

    SAVE THIS RECIPE

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    Prep Time 12 minutes mins
    Cook Time 5 hours hrs
    Total Time 5 hours hrs 12 minutes mins
    Servings 8 servings

    Equipment

    • 4 to 5 quart slow cooker
    Prevent your screen from going dark

    Ingredients
      

    • 1 10 to 12-ounce package frozen chopped spinach, thawed (or 1 ½ cups)
    • 2 ½ cups shredded or coarsely chopped cooked chicken (I use rotisserie chicken or leftover chicken breasts)
    • 2 10.5-ounce cans cream of chicken soup
    • 1 ½ cups whole or 2% milk
    • 1 8-ounce carton sour cream (1 cup)
    • 3 cups pre-shredded mozzarella cheese (12-oz) or 1 ½ (8-oz) blocks, shredded
    • ¾ cup pre-shredded, grated, or shaved Parmesan cheese (3 ounces) or 3 ounces fresh Parmesan, finely shredded
    • ¼ cup finely chopped onion (optional)
    • ½ teaspoon garlic salt or ¼ teaspoon garlic powder + ¼ teaspoon salt
    • Cooking spray
    • 9 uncooked lasagna noodles

    Instructions
     

    • 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, milk, sour cream, 2 cups of the mozzarella cheese, ½ of the Parmesan cheese, onion (if using), and garlic salt. Be sure to hold out the remaining cheese to put on top.
    • Coat the slow cooker pot with cooking spray. 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 Parmesan cheese over the top.
    • Place the lid on the slow cooker and cook on LOW for 4 ½ to 5 hours or until the edges are browned and the mixture is bubbly.

    Notes

    Note: I don't recommend trying to shorten the cooking time by cooking it on HIGH. It needs the low and slow temperature for the noodles to soak up the moisture in the spinach mixture.
    Note: An oblong/oval slow cooker is better than a tall round one because it creates more surface area. A 6 to 7 quart slow cooker will be too large.
    Substitutions: In place of the 2 cans of cream of chicken soup and 1 ½ cups milk, use two 15-ounce jars Alfredo sauce.

    Nutrition

    Calories: 562kcal
    Did you make this recipe?If you love it, share it! Comment below before you go!

    Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.

    PIN IT FOR LATER

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    Reader Interactions

    Comments

    1. Lynchie

      February 18, 2025 at 3:56 pm

      Has anyone had success using something other than spinach, like mushrooms or broccoli?

      Reply
      • Kathleen

        February 19, 2025 at 12:06 pm

        I haven't tried it with either broccoli or mushrooms, but as long as the cooked broccoli was chopped and not large florets and the mushrooms were already cooked, it should work fine!

        Reply
    2. Kelly

      March 27, 2023 at 7:26 pm

      Can you prepare overnight, then put bowl in the cooker in the am?
      I used the already cooked rotisserie chicken.

      Reply
      • gritsandgouda

        March 27, 2023 at 8:09 pm

        Absolutely! Great way to plan ahead.

        Reply
    4.88 from 8 votes (8 ratings without comment)

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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