Ever come home after a marathon day—back-to-back meetings, carpool limbo and that laundry pile creeping higher—and just crave something warm, cheesy and utterly fuss-free? You know that sweet relief when the slow cooker does all the heavy lifting while you finally kick off your shoes?
Picture this: tender ribbons of chicken nestled in a velvety Alfredo pool, layers of ricotta and Parmesan weaving a creamy tapestry, and mozzarella that stretches like the horizon on a clear day. If you’ve been dreaming of comfort food that feels gourmet but doesn’t demand a sous-chef, you’re in the right place.
Why You’ll Love It
Wouldn’t it be great if dinner was more like handing off a baton? This recipe is exactly that: layer everything straight into the crockpot—no noodle pre-boil, minimal clean-up, zero oven babysitting. You’ll actually have time to catch your breath.
Noodles soak up just enough sauce to go soft without ever turning gummy, and the cheese blend strikes a perfect balance between rich and light. Juicy chicken stays tender, and you get a golden, bubbly top that practically begs to be devoured. Feels fancy, but honestly it’s as simple as stacking blocks—only way more delicious.
Worried about timing? If life throws a curveball, bump the heat to High for a faster finish. Hosting friends? Keep it on Warm and enjoy good company instead of hovering over an oven.
Timing and Servings
- Prep time: 15 minutes
- Cook time: 4–5 hours on Low (3–4 hours on High)
- Rest time: 20 minutes
- Serves: 6 hearty portions
Ingredients
- 9 uncooked lasagna noodles
- 1 jar (15 oz) Alfredo sauce
- 1 cup chicken broth
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 15 oz ricotta cheese (whole milk)
- 2 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated (divided)
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley, chopped (optional garnish)
Directions
- Mix the cheese blend: In a bowl, whisk together ricotta (drained if very moist), 1 cup mozzarella, ½ cup Parmesan, egg, garlic powder, Italian seasoning, salt and pepper. Taste and adjust. Pro tip: Drain ricotta in a fine-mesh sieve for 5 minutes if it seems too wet.
- Thin the sauce: Combine Alfredo sauce and chicken broth in a separate bowl. Stir until smooth so the noodles cook evenly.
- Layer one: Lightly spray the slow cooker insert. Spread a thin layer of sauce on the bottom. Break three noodles to fit and cover the sauce.
- Add cheese and chicken: Dollop half the cheese mixture over the noodles, spreading toward the edges. Sprinkle with half the shredded chicken.
- Repeat layers: Pour another sauce layer, top with three more noodles, the remaining cheese blend and the rest of the chicken.
- Finish assembly: Place the final three noodles on top, pour over remaining sauce, smoothing it so all noodles are coated.
- Cheese crown: Sprinkle with remaining mozzarella and Parmesan for that irresistible golden top.
- Cook: Cover and set to Low for 4–5 hours (or High for 3–4). Noodles should be tender when you pierce them with a fork.
- Rest: Uncover and let it sit for 20 minutes before slicing. This helps the layers set cleanly.
- Serve: Garnish with chopped parsley if you like, cut into squares and watch everyone dive in.
Variations
- Veggie boost: Add sautéed spinach, mushrooms or bell peppers between layers.
- Spicy twist: Stir red pepper flakes into the cheese or drizzle sriracha on each stratum.
- Herb-forward: Swap dried Italian seasoning for fresh basil and oregano.
- Gluten-free: Use certified gluten-free lasagna noodles and ensure all other ingredients are GF.
- Mediterranean mood: Swap in crumbled feta and stir in olives and roasted red peppers for a sun-kissed spin.
Storage & Reheating Tips
Leftovers keep up to 3 days in the fridge. Store in an airtight container. To reheat, cover a portion with a damp paper towel in the microwave—it stops the cheese from drying out. For oven warming, wrap a slice in foil and bake at 350°F for 15–20 minutes.
Want to freeze? Cool completely, then wrap tightly in foil or freezer-safe containers. It’ll last about 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use homemade Alfredo? Absolutely. Melt butter, heavy cream, garlic and Parmesan on the stove, let it cool slightly, then layer—it tastes extra fresh.
My slow cooker runs hot. How do I prevent mushy noodles? Peek around 3 hours on Low. If noodles are already soft, switch to Warm or finish early.
Can I prep it the night before? Yes—assemble up through the layers, cover and refrigerate. Add the cheese topping just before cooking for the best melt.
Do I need to thaw chicken first? It’s best if the chicken is fully cooked and shredded. Cold from the fridge is fine; frozen can slow cooking and affect texture.
Is there a dairy-free option? Use plant-based ricotta (almond or cashew), dairy-free mozzarella and Parmesan substitutes. Check that your Alfredo sauce is also dairy-free.
Can I make it vegetarian? Definitely. Swap chicken for roasted zucchini, eggplant or mushrooms, and use veggie broth instead of chicken broth—you’ll still get that hearty comfort.
Conclusion
Between juggling work deadlines, chauffeuring kids and trying to steal a few moments for yourself, finding a recipe that feels like a genuine lifesaver is rare. This slow cooker white lasagna is exactly that: layers of cheesy warmth without the kitchen chaos. So next time your calendar looks like a jigsaw puzzle, set this up in the morning, let it do its thing, and come home to a table that feels both luxurious and homey. It’s the kind of meal that brings everyone around the table—forks ready and smiles on standby.
Slow Cooker White Lasagna
Ingredients
- 9 lasagna noodles uncooked
- 1 jar 15 oz. alfredo sauce
- 1 cup chicken broth
- 2 cups cooked shredded chicken
- 15 oz. ricotta cheese
- 2 cups mozzarella cheese shredded (divided)
- 1 cup Parmesan cheese grated (divided)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish (optional)
Instructions
- Prepare Cheese Mixture: In a medium bowl, mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Set aside.
- Combine Sauces: In another bowl, blend the alfredo sauce with chicken broth.
- Layer in Slow Cooker: Spread a thin layer of the sauce mixture at the bottom of the slow cooker. Place 3 uncooked lasagna noodles over the sauce, breaking them as needed.
- Add Cheese and Chicken: Spread half of the cheese mixture over noodles, then add half of the shredded chicken.
- Repeat Layers: Repeat with sauce, noodles, cheese mixture, and chicken. Finish with a layer of noodles and the remaining sauce mixture.
- Top with Cheese: Sprinkle remaining mozzarella and Parmesan on top.
- Cook: Cover and cook on low for 4-5 hours, or until noodles are tender.
- Rest and Serve: Let the lasagna rest for 20 minutes before serving. Garnish with parsley if desired.
