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Chicken and Artichoke Slow Cooker Lasagna

Course Slow Cooker
Author Kelley @ Miss Information Blog

Ingredient List

  • Non-Stick Cooking Spray
  • 1 10 oz package frozen chopped spinach
  • 1- 1.5 lbs. ground chicken
  • 1 10 oz jar Pesto sauce
  • 1 cup frozen chopped onion
  • 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 package of Barilla Lasagna Sheets


  1. Thaw spinach. Put in a colander and squeeze it with your hands till itâ??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 1/4 cup of sauce (either will do) into the bottom of the slow cooker.
  9. Break up noodles and put in a layer over the sauce then add another layer of sauce.
  10. Use 1/3 of the ricotta mixture and dollop it over the noodles
  11. Spread 1/3 of the chicken mixture on top of that.
  12. Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce.
  13. Repeat 2 more times and on the top put the remaining 1/4 cup of sauce and cheese.
  14. Cover your slow cooker and cook on Low for 3 1/2-41/4 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 cook too long and burn it.
  16. Turn your cooker off and let it stand for a few minutes then cut and serve!