SLOW COOKER CHICKEN LASAGNA
Imagine if you will, a lasagna of sorts made in your slow cooker. Start with seared chicken thighs, mushrooms, some fresh veggies, a layer of pasta, and then a delicious creamy tomato sauce simmering and oozing down over it all. You can't wait to get home.... Imagine no more, the recipe is right here! This was our entry for the Craze-E Categegory Contest.
Provided by 2Bleu
Categories Easy
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
- Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
- Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.
Nutrition Facts : Calories 841.8, Fat 46.5, SaturatedFat 21.3, Cholesterol 164.1, Sodium 1394.7, Carbohydrate 69.7, Fiber 8.3, Sugar 6.6, Protein 39
SLOW-COOKER CHICKEN-SPINACH LASAGNA
Cooked chicken breasts and uncooked noodles simmer in a creamy cheese sauce in the slow cooker while you're out-so you can come home to this yummy lasagna.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, 1-1/2 cups mozzarella, milk and Italian seasoning in medium bowl until blended; stir in spinach.
- Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SKINNY SLOW-COOKER SPINACH LASAGNA
Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
- Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
- Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
CHICKEN AND SPINACH LASAGNA
This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.
Provided by teekie
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, cook onion in butter until tender.
- Stir in cornstarch, basil, garlic powder and nutmeg.
- Add milk all at once.
- Cook and stir until thickened and bubbly; stir in spinach.
- In medium bowl, stir in together Ricotta and egg.
- Add mozzarella and half of parmesan; mix well.
- Preheat oven to 350 degrees.
- Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
- Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
- Repeat layers.
- Top with remaining Parmesan cheese.
- Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
- Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!
CHICKEN LASAGNA WITH SPINACH
My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.
Provided by Crystal
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 16
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
- While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
- Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
- Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
- Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
- Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g
K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.4/5)
Provided by calypan
Number Of Ingredients 14
Steps:
- Mix first 9 ingredients together in large bowl. Spread 1/4 of chicken/spinach mixture on bottom of lightly greased slow cooker. Top with 3-4 noodles, breaking if necessary. Follow remaining order: 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese Top with desired amount of grated Parmesan on top, cover and cook on low for 3 hrs. 45 minutes. Let stand 10-15 minutes before serving. FABULOUS!!!
SLOW-COOKER PESTO CHICKEN-SPINACH LASAGNA
Got leftover chicken breast? Toss it in slow cooker with a creamy pesto sauce and shredded cheese-and come home to this delicious lasagna tonight.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, pesto, 1-1/2 cups shredded cheese and spinach until blended.
- Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese spread mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.2/5)
Provided by calypan
Number Of Ingredients 11
Steps:
- In large bowl stir together spinach, chicken, mushrooms and Italian cheese; mix well. In separate bowl mix Alfredo sauce, mushroom soup, broth, chicken base and pepper; stir well. Add Alfredo sauce mixture to chicken mixture -- stir well. Spray 6 qt. slow cooker with cooking spray. Spread 1/4 of chicken mixture on bottom. Arrange 3 noodles on top, breaking to fit properly. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheddar cheese. Cover and cook on low 3 hrs. 45 min. until mixture is bubbly and brown along edges. Uncover and continue cooking on low 45-50 min. Let stand 10 min. (if it looks a little soupy, don't worry -- it will stiffen up as it sits -- slow cookers do cook differently, though, so you may not see this. I happen to have a 25 yr old crockpot that I received as a wedding gift that still works great! )
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