White Chicken & Spinach Lasagna in the Slow Cooker
This slow cooker white chicken lasagna is a cozy, hands-off dinner made with layers of tender ground chicken, a creamy ricotta spinach filling, melty mozzarella, and a simple béchamel sauce. Everything cooks low and slow in the crockpot for an easy, comforting meal that’s perfect for busy nights or make-ahead dinners.
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
Serving: 1servingCalories: 791kcalCarbohydrates: 64gProtein: 47gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 168mgSodium: 662mgPotassium: 1149mgFiber: 3gSugar: 11gVitamin A: 3350IUVitamin C: 10mgCalcium: 592mgIron: 3mg