Description

A creamy, dreamy twist on classic lasagna made easy in the slow cooker. Packed with tender chicken, spinach, and broken lasagna noodles in a rich cheesy broth, topped with a dollop of ricotta.

Ingredients

1 lb (450g) boneless, skinless chicken breasts
1 yellow onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp rosemary
8–10 lasagna noodles, broken into pieces
1 cup half-and-half (or heavy cream)
2 cups fresh baby spinach
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Ricotta cheese and fresh parsley for topping

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Instructions

Combine Base: Place chicken, onion, garlic, oregano, basil, rosemary, salt, and pepper in a 6-quart slow cooker. Pour in the chicken broth.

Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.

Shred: Remove chicken, shred with forks, and return to the pot.

Cook Noodles: Stir in the half-and-half and the broken uncooked lasagna noodles. Cover and cook on HIGH for another 30-45 minutes until noodles are tender. (Stir once or twice to prevent sticking).

Finish: Stir in the spinach, mozzarella, and Parmesan cheese. Let sit for 2 minutes until cheese melts and spinach wilts.

Serve: Ladle into bowls and top with a dollop of ricotta cheese and fresh parsley.

Notes

Noodle Tip: Break the noodles into varying sizes for a rustic look. Stirring them during the final cook helps prevent them from clumping.
Vegetarian: Swap chicken for mushrooms and white beans, and use vegetable broth.
Storage: Pasta will absorb liquid in the fridge. Add a splash of broth or milk when reheating leftovers.

Prep Time: 15 mins
Cook Time: 7 hrs
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 3g
Sodium: 780mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 32g
Cholesterol: 80mg