Slow Cooker Chicken Alfredo Lasagna
Slow Cooker Chicken Alfredo Lasagna might be just the Mediterranean recipe you are searching for. For $2.4 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This main course has 533 calories, 37g of protein, and 28g of fat per serving. This recipe serves 10. If you have shredded mozzarella cheese, lasagna noodles, ground pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 4001 foodies and cooks. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. It is brought to you by Bakerette. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try Slow-Cooker Spinach Alfredo Lasagna, Slow-Cooker Chicken and Noodles Alfredo, and Slow Cooker Chicken Alfredo Soup for similar recipes.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
4 cups (32 ounces) Alfredo sauce Alfredo sauce (you can buy bottled or make this delicious homemade version)
2 cups (16 ounces) ricotta or cottage cheese
1 clove garlic, minced
1/4 teaspoon ground pepper
12 lasagna noodles, uncooked
2 tablespoons oil
1/2 cup onions, sliced and diced
1 tablespoon oregano
2 cups mozzarella cheese, shredded
2 pounds boneless skinless chicken breast, cubed
1/3 cup water, divided
1/2 teaspoon Season All
Equipment:
frying pan
slow cooker
Cooking instruction summary:
In a large skillet on medium high heat, warm oil. Add onions and garlic. Saute until onions are transparent.Add cubed chicken and season with Season All and pepper. Cook chicken on medium heat stirring occasionally until all sides are lightly browned and cooked through (about 10 minutes). Set aside.Grease the bottom and sides of a 6- to 7-quart slow cooker.Break 4 lasagna noodles in half and situate to fill the bottom of the stoneware.In the following order, layer 1 1/4 cups Alfredo sauce, half of water, half of chicken, and 1 cup of ricotta or cottage cheese over the noodles.Sprinkle one third of the Mozzarella over the ricotta or cottage cheese.Add another layer of 4 lasagna noodles broken in half to fit over the meat mixture.In the following order, layer 1 1/4 cups Alfredo sauce, half of water, the remaining chicken and remaining cup of ricotta or cottage cheese. Top with the second third of mozzarella.Layer the remaining noodles, sauce and mozzarella. Sprinkle with oregano.Cover and cook on low heat 4-5 hours, but no longer than 5.
Step by step:
1. In a large skillet on medium high heat, warm oil.
2. Add onions and garlic.
3. Saute until onions are transparent.
4. Add cubed chicken and season with Season All and pepper. Cook chicken on medium heat stirring occasionally until all sides are lightly browned and cooked through (about 10 minutes). Set aside.Grease the bottom and sides of a 6- to 7-quart slow cooker.Break 4 lasagna noodles in half and situate to fill the bottom of the stoneware.In the following order, layer 1 1/4 cups Alfredo sauce, half of water, half of chicken, and 1 cup of ricotta or cottage cheese over the noodles.Sprinkle one third of the Mozzarella over the ricotta or cottage cheese.
5. Add another layer of 4 lasagna noodles broken in half to fit over the meat mixture.In the following order, layer 1 1/4 cups Alfredo sauce, half of water, the remaining chicken and remaining cup of ricotta or cottage cheese. Top with the second third of mozzarella.Layer the remaining noodles, sauce and mozzarella. Sprinkle with oregano.Cover and cook on low heat 4-5 hours, but no longer than 5.
Nutrition Information:
covered percent of daily need
