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Crockpot Chicken Alfredo Lasagna

This Crockpot Chicken Alfredo Lasagna is SO EASY! Tender shredded chicken, creamy Alfredo sauce, and three cheeses layered between noodles for a cozy, hands-off dinner.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, Chicken, Comfort Food, Easy, Lasagna, Slow Cooker
Servings: 6 servings

Ingredients

  • 9 pieces lasagna noodles (uncooked or no-boil for convenience)
  • 2 cups cooked shredded chicken (use white meat for tenderness)
  • 2 cups marinara sauce (choose a flavorful, smooth variety)
  • 2 cups ricotta cheese (adds creaminess and a mild tang)
  • 2 cups shredded mozzarella cheese (for melty, gooey goodness)
  • 1 cup grated Parmesan cheese (for sharp, nutty flavor)
  • 1 cup heavy cream (creates the rich Alfredo sauce base)
  • 2 cloves garlic, minced (fresh for aromatic depth)
  • 1 teaspoon dried basil (adds herbaceous notes)
  • 1 teaspoon dried oregano (classic Italian seasoning)
  • Salt and pepper to taste

Instructions

  • In a medium bowl, whisk together the heavy cream, minced garlic, dried basil, dried oregano, salt, and pepper. Add 1 cup of the grated Parmesan cheese and mix until combined. This sauce will provide the creamy base for your lasagna layers.
  • If you’re using regular lasagna noodles, cook the 9 noodles according to package instructions until al dente. Drain and set aside. For no-boil noodles, you can skip this step and layer them directly.
  • In a separate bowl, combine the ricotta cheese with a pinch of salt and pepper. This mixture adds a subtle creamy texture and balances the richness of the Alfredo sauce.
  • Lightly grease the inside of your crockpot to prevent sticking. Begin by spreading a thin layer of marinara sauce on the bottom. Next, place 3 lasagna noodles over the sauce, breaking them if necessary to fit. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken, and then drizzle half of the Alfredo sauce over everything. Sprinkle with 2/3 of the mozzarella cheese.
  • Repeat with another layer of 3 noodles, the remaining ricotta, chicken, Alfredo sauce, and mozzarella. Finish with the last 3 noodles, the remaining marinara sauce, and top everything with the remaining mozzarella and Parmesan cheese.
  • Cover your crockpot and cook on low for 3 to 4 hours, or until the noodles are tender and the cheese is bubbling and golden. Avoid opening the lid frequently to maintain consistent heat.
  • Once cooked, let the lasagna rest for about 10 minutes to allow the layers to set. This helps when slicing and serving. Garnish with fresh basil or parsley if desired, and enjoy!

Equipment

  • Slow cooker or crockpot
  • Mixing Bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • Spoon or spatula
  • Colander

Notes

  • Use no-boil noodles for a quicker prep and easier layering.
  • Leftovers store well in the refrigerator for 3 to 4 days or can be frozen for longer storage.
  • For a low-carb version, substitute noodles with thinly sliced zucchini or eggplant.