Indulge in the comforting flavors of a Crockpot White Chicken Lasagna that brings together tender chicken, creamy white sauce, and layers of cheesy goodness. This easy crockpot meal is perfect for busy weeknight dinners or cozy family gatherings.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning blend
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
9 no-boil lasagna noodles
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup provolone cheese, sliced
1/4 cup fresh parsley, chopped
Optional: Red pepper flakes
Instructions
Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside. Slice into thin strips after resting.
In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in flour to create a roux. Gradually whisk in chicken broth and heavy cream, stirring continuously to achieve a smooth consistency. Let simmer until thickened. Add Parmesan cheese and stir until melted. Set aside.
Spread a thin layer of sauce on the bottom of the crockpot. Place three lasagna noodles on top. Layer half of the cooked chicken on the noodles, followed by half of the ricotta cheese, and a generous amount of mozzarella and provolone cheese. Pour some sauce over the cheese. Repeat the layering process once more. Top with the remaining noodles, sauce, and cheese.
Cover the crockpot and cook on low for 4-5 hours or until the noodles are tender and the cheese is bubbly. The internal temperature of the chicken should reach 165°F (74°C).
Before serving, sprinkle fresh parsley over the lasagna for a pop of color and freshness. Serve hot, with a side of salad or your favorite garlic bread.
