Chicken and Artichoke Slow Cooker Lasagna

An easy show stopping slow cooker recipe

This chicken and artichoke lasagna is one of my most requested recipes. It’s creamy filling and offers a great twist on traditional lasagna made in your crock pot.
Make this creamy white lasagna in the slowcooker it's one of my most requested recipes

Chicken and Artichoke slow cooker lasagna is one I adapted from Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook.  I have make this for my Fall Festival Committee dinner as well as my book club. It is always a favorite.  I promise you will love this recipe and so will your friends!

Chicken and Artichoke Slow Cooker Lasagna, #backtoschoolweek
Recipe type: Slow Cooker
  • Non Stick Cooking Spray
  • 1 10oz package frozen chopped spinach
  • 1- 1.5 lbs. ground chicken
  • 1 10oz jar Pesto sauce
  • 1 cup frozen chopped onion (see info here)
  • 1 large egg
  • 1 15 oz container ricotta cheese
  • 1 cup grated parmesan cheese ( or a little more if you like )
  • 1 6 oz jar artichoke heart pieces drained
  • 1 Jar Classico 4 Cheese Alfredo Sauce
  • 1 Jar Classico Garlic Alfredo Sauce
  • 2 cups mozzarella cheese
  • 1 9 oz no boil Barilla Lasagna Sheets
  1. Thaw spinach. Put in a colander and squeeze it with your hands till it’s dry.
  2. If you forgot to thaw the spinach just put it in a bowl and microwave for 6-8 minutes. then proceed.
  3. Spray your biggest skillet with non stick spray and place over medium heat. While you are at it spray down the inside of your slow cooker as well.
  4. Put in your ground chicken and cook it completely and make sure to crumble it up.
  5. Add the onion and a minute later stir in the pesto.
  6. Combine completely and set aside.
  7. In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.
  8. Pour ¼ cup of sauce (either will do) in to the bottom of the slow cooker.
  9. Break up noodles and layer on the sauce.
  10. Use ⅓ of the ricotta mixture and dollop it over the noodles
  11. Spread ⅓ of the chicken mixture on top of that.
  12. Top with 1 cup of Mozzarella cheese and ½ of a jar of sauce.
  13. Repeat 2 more times and on the top put the remaining ¼ cup of sauce and cheese.
  14. Cover your slow cooker and cook on Low for 3½-41/4 hours until noodles are tender.
  15. Watch your slow cooker some are hotter than others and you will notice the sides start to brown. If you are not careful you might let it go to long and burn it.
  16. Turn your cooker off and let it stand for a few minutes then cut and serve!

Everyone asks me for this recipe - Slow cooker Chicken and Artichoke Lasagna Miss Information Blog #backtoschoolweek #crockpot meals #slowcooker #lasagna© 2013 Miss Information.  ALL RIGHTS RESERVED.

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I'm a mom of 3 boys, 2 by birth one by marriage. I love to cook, watch chick flicks, read and drink wine. I hate cleaning up my craft messes, doing laundry and the dishes! I love watching my boys grow and change and see how differently they view the world. Join me on the blog where I try to provide you with recipes and tips to make your life easier!


  1. Janine says

    Curious if the noodles are pre-cooked how long cooking time will be adjusted.

    • says

      No the noodles go in uncooked straight from the package, if you cook them first I would cut the cooking time down an hour

  2. Lisa says

    Is there a way I can make this without a crockpot?

    • says

      Yes you can follow the same directions and make it in a baking pan. Just bake at 350 degrees for about 45 to 60 minutes. Make sure to tent it with foil for the first 30 minutes so that your cheese on top does not burn

  3. donnie says

    why frozen onions ??? do they have to be frozen ??


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