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+ servings
Béchamel sauce - Milk

Slow Cooker Chicken, Spinach & Artichoke White Lasagna

Course Main Course
Cuisine American
Servings 6 - 8


  • 10 oz. package frozen chopped spinach, thawed and squeezed of water
  • 1 lb. rotisserie chicken meat, shredded
  • 8 oz. jar prepared pesto sauce  make your own (use 1 cup)
  • 1 cup chopped yellow onion
  • 1 egg, beaten
  • 15 oz. container ricotta cheese
  • 1 cup grated Parmesan or Romano cheese
  • 1 teaspoon salt
  • ½  teaspoon black pepper
  • 6 oz. can artichoke hearts, drained and chopped
  • 15 oz. jars Four Cheese Alfredo Sauce (or make your own)
  • 2 cups shredded mozzarella cheese
  • 1 box lasagna noodles (no need to cook ahead; and you may not use them all)


  • Spray slow cooker with cooking spray or lightly coat with olive oil. In a bowl, combine shredded chicken with pesto sauce and onion. Set aside.
  • In another bowl mix egg, ricotta, spinach, artichokes, salt and pepper, and Parmesan cheese. Set aside.
  • Pour ½ cup of sauce into the bottom of the slow cooker. Place noodles over sauce, breaking them to fit. They don’t have to be perfect.
  • Dollop ⅓ of the ricotta mixture over the noodles and spread with a spatula to evenly distribute.
  • Sprinkle ⅓ of the chicken mixture and layer on top of ricotta mixture. Top with 1 cup of mozzarella cheese and ½ of a jar of sauce.
  • Repeat with 2 more layers. The final top layer should be a layer of noodles, remaining sauce and cheese only.
  • Cover and cook on high heat setting for 4 hours, until noodles are tender.
Keyword chicken lasagna recipe, chicken spinach artichoke lasagna
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