Chicken and Artichoke Slow Cooker Lasagna, #backtoschoolweek

This chicken and artichoke lasagna is one of my most requested recipes, but before I share it with you I have to say I am so sad that our back to school week is almost over. It has been so much fun seeing all the great ideas and recipes from our bloggers. If you have missed any of the other posts you can see them at the bottom of this post!
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.


Ingredients:     Print Friendly and PDF
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

Thaw spinach. Put in a colander and squeeze till it’s dry. I usually place a glass bowl into the colander and press it out.  If you forgot to thaw the spinach just put it in a bowl and microwave for 6-8 minutes. then proceed.

In your biggest skillet over medium heat spray with non stick spray. While you are at it spray down the inside of your slow cooker as well.  Cuisinart has a wonderful  3-in-1 Cook Central. The 6-quart Cook Central simplifies combination cooking, letting home cooks bypass the stove top by browning ingredients right in the unit before switching to Slow Cook. You can win one at the bottom of this recipe!

Put in your ground chicken and cook it completely and make sure to crumble it up. Throw in onion and a minute later stir in the pesto. Combine completely and set aside.
In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.

Pour  1/4 cup of sauce (either will do) in to the bottom of the slow cooker. Break up noodles and layer on the sauce. Use 1/3 of the ricotta mixture and dollop it over the noodles then spread 1/3 of the chicken mixture on top of that. Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce. Repeat 2 more times and on the top put the remaining 1/4 cup of sauce and cheese.

Cover your slow cooker and cook on Low for 3 1/2-41/4 hours until noodles are tender. 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.

Turn your cooker off and let it stand for a few minutes then cut and serve! I promise you will love this recipe and so will your friends!

Everyone asks me for this recipe - Slow cooker Chicken and Artichoke Lasagna Miss Information Blog #backtoschoolweek #crockpot meals #slowcooker #lasagna

 
 
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Kelley Wilson

I love to cook, drink wine and craft. I live in Georgia with my husband and 2 sons. My goal this year is to become a better photographer and spend more time with my boys,

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