Slow Cooker Chicken Alfredo Lasagna packed with vegetables, tender chicken and 3 kinds of cheese! Easy crockpot lasagna recipe perfect for busy weeknights!

With summer comes hot temperatures and the desire to order take out. But when you realize how simple and fast this dinner is to prepare you may just put that phone down and enjoy a home cooked meal instead. As a perk, your slow cooker doesn’t use as much energy or heat up the house as much when used! Bonus!

Making Crockpot Chicken Vegetable Alfredo

I’ve seen several recipes for crockpot lasagna, but to be honest, most had mixed reviews. Not only that, but I wanted an Alfredo lasagna where I could add in some veggies from the garden. So after reading a ton of different recipes and comments, I came up with this easy recipe and oh my heavens~ it’s a winner!! It’s so delicious and the noodles and vegetables were cooked perfectly. It’s not dry and has a wonderful flavor. It came together really quickly and I have a meal’s worth of leftovers, which is a bonus! My kids and husband were all raving about it, so it will certainly go into our normal rotation of meals.

Can I Use a Rotisserie Chicken?

If you have a rotisserie chicken on hand, by all means, use it (that’s what I did!) I love how the chicken comes precooked and at a great price. I love buying them to help stretch meals by taking and shredding the meat on the bones.

What’s Better Ricotta Cheese or Cottage Cheese for Lasagna?

Cottage cheese is a great option for those on a diet and wanting a healthier alternative. Cottage cheese may not have the same texture but it does have a similar flavor and at a fraction of the calories and fat.

Crock Pot Chicken & Vegetable Alfredo Lasagna Ingredients

Noodles & Veggies

-1 9-oz box No Boil Lasagna Noodles

-8 oz sliced mushrooms

-1 zucchini, sliced thin

-1 yellow squash, sliced thin

-1 tomato, diced

Cheese Mixture

-1 16-oz container cottage cheese or ricotta cheese

-1 cup mozzarella, divided in half {half goes on top of the lasagna}

-1 cup Parmesan cheese, divided in half {half goes on top of the lasagna}

-1 egg, beaten

-1 tsp dried parsley

-salt & pepper

Sauce mixture

-1 15-oz container Alfredo sauce

-1 cup chicken broth

-1/2 tsp dried sage

-1 tsp Italian Seasoning

-2 tsp onion powder

-2 cups diced, cooked chicken

How to Make Crockpot Chicken Vegetable Alfredo

Slice your vegetables and dice the chicken.

Combine the ingredients for both the sauce mixture and the cheese mixture in separate bowls t=so that they’re ready to go.

To layer your lasagna, the noodles will be divided into 3 portions. You can set them into 3 groups now to make it easier when putting it all together.

The sauce mixture will also be divided into thirds.

The cheese mixture will just be divided in half, as will your vegetables. It’s okay to overlap the noodles- just try and cover as much as the crockpot as you can. I usually lay out a few, and then brake the others into pieces to fill in the gaps.

Arrange everything close to your crockpot so it’s easy to grab and use.

Here is how I layered my lasagna:

First place ⅓ of the sauce on bottom and top that with ⅓ of the noodles. Add ½ of the cheese mixture and top it with ½ of the vegetables. Add ⅓ of the noodles and follow it with ⅓ of the sauce. Add in the remaining 1/2 of the vegetables and ½ of the cheese mixture followed by the last ⅓ of the noodles and sauce mixture.

Once you have everything layered in your crockpot, turn the heat onto low, put the lid on and cook it for 3 hours.

Once 3 hours have passed, take a fork and make sure the top layer of noodles are all submerged in the dish and they aren’t drying out. {Push it down a little if you need to.} Add the remaining 1/2 cup of mozzarella and Parmesan cheeses to the top of the lasagna. Replace lid and continue cooking for another 30 minutes.

Turn the crockpot off and then let it sit for about 20 minutes or so before serving. {This allows the lasagna to soak up more liquid and helps the pieces hold together better.} Cut and serve.

Slow Cooker Chicken Alfredo Lasagna

Slow Cooker Chicken Alfredo Lasagna packed with vegetables, tender chicken and 3 kinds of cheese! Easy crockpot lasagna recipe perfect for busy weeknights! 

Print
Pin
Rate

Course: Main Course, Main Dish

Cuisine: American

Keyword: Chicken Alfredo Lasagna

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes

Servings: 10

Calories: 394kcal

Author: Butter With A Side of Bread

Ingredients

Noodles & Vegetables

• 9 oz No Boil Lasagna Noodles box
• 8 oz sliced mushrooms
• 1 zucchini sliced thin
• 1 yellow squash sliced thin
• 1 tomato seeded & diced

Cheese Mixture

• 16- oz ricotta cheese or cottage cheese
• 1 cup mozzarella divided in half {half goes on top of the lasagna}
• 1 cup Parmesan cheese divided in half {half goes on top of the lasagna}
• 1 egg beaten
• 1 tsp dried parsley
• salt & pepper

Sauce Mixture

• 15- oz Alfredo Sauce
• 1 cup chicken broth
• 1/2 tsp dried sage
• 1 tsp Italian Seasoning
• 2 tsp onion powder
• 2 cups cooked chicken diced

Instructions

• Slice vegetables and dice chicken. Combine ingredients for both the sauce mixture and cheese mixture.

• To layer your lasagna, the noodles will be divided into 3 layers. You can set them into 3 groups now to make it easier when putting it all together. The sauce mixture will also be divided into thirds. The cheese mixture will just be divided in half, as will your vegetables. It’s okay to overlap the noodles- just try and cover as much as the crockpot as you can. I usually lay out a few, then broke others into pieces to fill in the gaps.

• First, place ⅓ of the sauce on bottom. Layer with ⅓ of the noodles. Add ½ of the cheese mixture and top it with ½ of the vegetables. Add another ⅓ of the noodles and follow it with ⅓ of the sauce. Add in the remaining 1/2 of the vegetables and ½ of the cheese mixture followed by the last ⅓ of the noodles and sauce mixture. 

• Once you have everything layered in your crockpot, turn the heat onto low, put the lid on and cook it for 3 hours.

• Once 3 hours have passed, take a fork and make sure the top layer of noodles are all submerged in the dish and they aren’t drying out. {Push it down a little if you need to.} Add the remaining 1/2 cup of mozzarella and Parmesan cheeses to the top of the lasagna. Replace lid and continue cooking for another 30 minutes.

• Turn crockpot off and let sit for about 20 minutes or so before serving. {This allows the lasagna to soak up more liquid and helps the pieces hold together better.}

Nutrition

Calories: 394kcal | Carbohydrates: 26g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 769mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 2mg

What Jarred Alfredo Sauce is Best?

I prefer store-bought  Alfredo Sauce that’s kept in the refrigerated section, as opposed to the jarred variety. It tastes more homemade and fresh to me.

How Long Are The Leftovers Good For?

After the meal is completely cooled down, you can store it in an airtight container and place it in the fridge for up to 5 days. You can reheat it in the oven at a low temp or in the microwave until it’s been heated through.

Other awesome slow cooked meals to try soon!

You’re going to love this cheesy and creamy chicken alfredo lasagna with vegetables. It’s a perfect summer time dinner, but it’s actually really good the other times of the year too!

Related

We send FREE RECIPE cards every month! Want ’em?

FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals! 

You have Successfully Subscribed!