Lasagna in the slow cooker, not a traditional cooking method, but let me tell you how amazing it was! This slow cooker white chicken lasagna with spinach has the layered components of traditional lasagna and the bubbly golden brown finish of a pasta bake. Ground chicken is sauteed with onion and garlic, while ricotta cheese is combined with sauteed spinach, both get layered with noodles and a quick homemade bechamel sauce.
The best part: do all the prep work up front, layer in the slow cooker, and let cook for 4-6 hours! You’ll have a warm and filling meal when needed. This can also be prepped the night before and cooked the next day for dinner.
TL;DR (Quick Recipe Overview)
Recipe: Slow Cooker White Chicken Lasagna
Ready In: 4 1/2 hours (most of this is slow cooking time!)
Difficulty: medium (store-bought short cuts can be used!)
Serves: 6-8 servings
Pair with: simple side salad, garlic bread or knots, a creamy soup
Staple Ingredients: ground chicken, lasagna noodles, spinach, butter, flour, seasoning, milk, chicken stock
What Makes It Special: this lasagna can easily be prepped the day before in the base of the slow cooker and set to cook the following day while you go about your day! It makes great leftovers and freezes great, I love the combo of chicken and spinach with the bechamel sauce in the white lasagna vs. a regular tomato lasagna.
What Is Bechamel Sauce?
Béchamel is a simple white sauce made by cooking butter and flour, then whisking in milk until smooth and creamy. It’s one of the mother sauces in cooking, it’s very approachable for home cooks and can be used to make several other sauces.
In this lasagna, béchamel adds richness and helps hold the layers together without using red sauce. It should be smooth and pourable, not thick. It will continue to thicken as the lasagna cooks.
You can also use béchamel as a base for creamy pasta sauces, baked pastas, or a quick cheese sauce by stirring in shredded cheese.
More Pasta Recipes
Key Ingredients + Substitutions
Lasagna noodles: regular or no-boil both work, use what you have.
Mozzarella cheese: shredded for melty layers, provolone or an Italian blend also works.
Chicken stock: adds flavor and moisture, low sodium is best, broth works too.
Baby spinach: fresh or frozen, if using frozen be sure it’s fully thawed and squeezed dry.
Ricotta cheese: part-skim or whole milk both work, cottage cheese can be swapped if preferred.
Unsalted butter: used for both the sauce and cooking the chicken, salted is fine just adjust seasoning.
All-purpose flour: thickens the béchamel, gluten-free all-purpose flour works as a substitute.
Whole milk: creates a creamy sauce, half and half works for a richer finish.
Ground chicken: lean but not extra-lean is best, rotisserie chicken can be substituted.
White onion: finely diced for sweetness, yellow onion works too.
Garlic: fresh minced garlic gives the best flavor, garlic paste can be used in a pinch.
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
How to Make The Lasagna
Let’s talk a little about how to make the layered white lasagna (The printable instructions are in the recipe card below.)
Quick overview:
- Sauté spinach, combine ricotta mix.
- Cook ground chicken. Make bechamel.
- Layer lasagna, bake, and enjoy!
- In a large sauté pan, sauté the spinach down over medium-high heat until wilted, this can be done in batches if needed. Use a paper towel to squeeze out any excess moisture. Add to a large mixing bowl along with the ricotta and seasoning,. Mix to combine, set aside.
- In the same sauté pan, melt butter over medium-high heat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant. Add in the ground chicken and seasoning. Sauté until the ground chicken is cooked through, set aside.
- In a large sauté or sauce pan, melt butter over medium heat. Once melted, sprinkle in the flour and whisk until combined, let the mixture cook for 2-3 minutes, stirring often. It should turn a golden color.
- Keeping the heat on medium, mix in the milk, a 1/2 cup at a time, stirring in between. Mix in seasonings and chicken stock. Allow to simmer over medium heat stirring often to thicken. Note, we want this to be more on the liquidy side so the lasagna doesn’t dry out while cooking.
- Heavily grease the slow cooker. To assemble the lasagna, add about a cup of the bechamel sauce to the base of the slow cooker. Top with 3-4 sheets lasagna noodles, I broke mine in half. Top with 1/4 of the chicken mixture, 1/4 of the ricotta mixture, and 1/4 of the shredded mozzarella, spreading out evenly.
- Repeat this process a total of 3-4 times depending on the size of your crockpot until all ingredients have been used. End with a layer of mozzarella cheese. Pour over the remaining 2 cups of chicken stock, this helps keep things from drying out.
- Slow cook on high for 4 hours or on low for 6-7 hours. When ready to serve slice and scoop a serving, top with red pepper flakes or parmesan cheese if desired and enjoy!
Rachel’s Chef Tips
- Season simply and flexibly: I used my Everyday Blend, but a mix of garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper works just as well.
- Use the noodles you have: Both traditional and oven-ready lasagna noodles soften perfectly in the slow cooker, so there’s no need to overthink it, use what you have!
- Take the shortcut on spinach: Frozen, thawed spinach is a great option here. Just be sure to squeeze out all the extra liquid before mixing it with the ricotta.
- Rotisserie chicken saves time: Shredded rotisserie chicken can replace the ground chicken if you want a quicker prep.
- Store-bought sauce is fine: A good-quality jarred Alfredo or white sauce can stand in for the homemade béchamel. Use about 2 to 2½ cups, thin with some chicken stock if needed.
- Rest before slicing: Let the lasagna sit for 15–20 minutes after cooking so the layers set and serve cleanly.
White Chicken & Spinach Lasagna in the Slow Cooker
Equipment
Ingredients
- 12 sheets Lasagna noodles , regular or no-boil both work
- 8 oz. Mozzarella cheese, shredded
- 2 cups Chicken stock, you'll need 32 oz. total
For the ricotta mix:
- 5 cups Baby spinach
- 15 oz. Ricotta cheese , I use part skim
- 1 tbsp Everyday Blend Seasoning
For the bechamel:
- 4 tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 2 1/2 cups Whole milk, or half & half
- 2 cups Chicken stock , you'll need 32 oz. total
- 1 tbsp Everyday Seasoning Blend
For the ground chicken:
- 1 tbsp Unsalted butter
- 16 oz. Ground chicken
- 1 large White onion, finely diced
- 3-4 cloves Garlic , minced
- 1 tsp Everyday Seasoning Blend
Instructions
For the ricotta mix:
- In a large sauté pan, sauté the spinach down over medium-high heat until wilted, this can be done in batches if needed. Use a paper towel to squeeze out any excess moisture. Add to a large mixing bowl along with the ricotta and seasoning,. Mix to combine, set aside.5 cups Baby spinach , 15 oz. Ricotta cheese , 1 tbsp Everyday Blend Seasoning
For the ground chicken:
- In the same sauté pan, melt butter over medium-high heat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant. Add in the ground chicken and seasoning. Sauté until the ground chicken is cooked through, set aside.1 tbsp Unsalted butter , 16 oz. Ground chicken , 1 large White onion, 3-4 cloves Garlic , 1 tsp Everyday Seasoning Blend
For the bechamel:
- In a large sauté or sauce pan, melt butter over medium heat. Once melted, sprinkle in the flour and whisk until combined, let the mixture cook for 2-3 minutes, stirring often. It should turn a golden color.4 tbsp Unsalted butter , 1/4 cup All-purpose flour
- Keeping the heat on medium, mix in the milk, a 1/2 cup at a time, stirring in between. Mix in seasonings and chicken stock. Allow to simmer over medium heat stirring often to thicken. Note, we want this to be more on the liquidy side so the lasagna doesn't dry out while cooking.2 cups Chicken stock, 2 1/2 cups Whole milk, 1 tbsp Everyday Seasoning Blend
Assembling the lasagna:
- Heavily grease the slow cooker. To assemble the lasagna, add about a cup of the bechamel sauce to the base of the slow cooker. Top with 3-4 sheets lasagna noodles, I broke mine in half. Top with 1/4 of the chicken mixture, 1/4 of the ricotta mixture, and 1/4 of the shredded mozzarella, spreading out evenly.12 sheets Lasagna noodles , 8 oz. Mozzarella cheese
- Repeat this process a total of 3-4 times depending on the size of your crockpot until all ingredients have been used. End with a layer of mozzarella cheese. Pour over the remaining 2 cups of chicken stock, this helps keep things from drying out.2 cups Chicken stock
- Slow cook on high for 4 hours or on low for 6-7 hours. When ready to serve slice and scoop a serving, top with red pepper flakes or parmesan cheese if desired and enjoy!
Notes
- Use a simple DIY seasoning blend if needed: If you don’t have our Everyday Blend on hand, season the chicken with a mix of garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- Squeeze the spinach well: Extra moisture can make slow cooker lasagna watery. Press out as much liquid as possible before mixing it with the ricotta.
- Keep the béchamel thin: It should be smooth and pourable, not overly thick. It will continue to thicken as the lasagna cooks.
- Layer evenly, not perfectly: This is a slow cooker recipe, so don’t stress about perfect layers. Lasagna noodles can be left whole if there is room, broken in half, or broken into finer pieces for less defined layers.
- Lasagna noodles: both no-boil or regular noodles work here since we’re slow cooking with extra liquid. Use what you have on hands.
- Store-bought subs: bottled alfredo sauce can be substituted for the homemade bechamel, frozen sauteed spinach can be used, or sub in shredded rotisserie chicken.
Nutrition
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Storage, Serving, & Reheating
To serve:
Let the slow cooker white chicken lasagna rest for 15–20 minutes before slicing. This helps the layers set and makes cleaner servings. Serve warm with a simple green salad or roasted vegetables on the side.
To store:
Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To freeze:
This lasagna freezes well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
To reheat:
Reheat individual portions in the microwave until warmed through, stirring or rotating as needed. For larger portions, reheat covered in a 325°F oven until hot. Add a splash of milk or broth if the lasagna looks dry.
Slow Cooker Lasagna FAQs
Yes. You can assemble it up to 24 hours in advance, cover, and refrigerate. Add a little extra cook time if you’re starting from cold.
Both work well. Oven-ready noodles soften as the lasagna cooks, and traditional noodles also become tender without pre-boiling.
Yes. Shredded rotisserie chicken is an easy shortcut and can be layered directly in place of the cooked ground chicken.
Yes. A good-quality jarred Alfredo or white sauce works well. Use about 2 to 2½ cups total, thin out with the extra chicken stock like the recipe call for.
Yes. Cool completely, then freeze in portions or as a whole for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Cheers!
-Rachel
