Ingredients
– 2 small boneless, skinless chicken breasts (or 1 large) for lean protein
– 2 cups low sodium chicken broth to keep the dish moist and flavorful
– 1/3 cup frozen spinach, thawed and squeezed dry adds nutrients and color
– 1/4 cup herb and garlic cream cheese creates a rich, creamy sauce
– 1/2 teaspoon salt enhances overall taste
– 1/4 teaspoon black pepper provides a subtle kick
– 8 lasagna noodles, broken (230g) forms the layered structure
– 1 cup shredded mozzarella cheese melts for a gooey top layer
Instructions
1-First, prepare all ingredients by shredding the chicken breasts and thawing the spinach as needed. This helps everything blend well during cooking.
2-Lightly spray your crockpot with non-stick cooking spray to avoid sticking and start with a base layer of chicken broth for moisture.
3-Next, add a layer of the broken lasagna noodles followed by the shredded chicken, spinach, and dollops of herb and garlic cream cheese. Sprinkle in the salt and pepper for seasoning as you go. Continue building layers, alternating noodles, chicken mixture, and cheeses until all items are used, topping it off with the shredded mozzarella.
4-Once layered, cover the crockpot and set it to cook on low for 4-6 hours or high for 2-3 hours. Watch the time based on your cooker to get the best results.
5-After cooking, let it sit uncovered for about 10 minutes to set the layers before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Use low and slow cooking to keep noodles tender and chicken juicy.
🧀 Substitute cream cheese with ricotta for a different texture.
🥬 Make sure to squeeze excess water from spinach to prevent watery casserole.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Slow cooking
- Cuisine: Italian-American
- Diet: Gluten (contains gluten)
Nutrition
- Serving Size: 1 serving