Crockpot White Chicken Lasagna
Description
The crockpot does all of the work to make this cheesy, creamy, delicious dinner. It's an easy meal to serve for busy families.
Ingredients
2 small (or 1 large) boneless, skinless chicken breasts
2 c. chicken broth
1/3 c. frozen spinach, thawed and squeezed dry
1/4 c. herb and garlic cream cheese
1-2 t. minced garlic
1/2 t. dried basil
1/2 t. salt
1/4 t. black pepper
8 lasagna noodles, broken
1 c. shredded Mozzarella cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a 2 1/2 to 4 quart crockpot, add chicken breasts, broth, spinach, seasonings, minced garlic and cream cheese. Cover; cook on Low for 3 hours, or until chicken shreds easily.
Transfer chicken to a cutting board to shred; add back into crockpot; stir well to incorporate the cream cheese into the sauce.
Stir in broken lasagna noodles; cover; turn crockpot to High. Cook for 10-15 minutes.
Stir, getting the lasagna noodles down into the liquid. Press to submerge as much of the noodles as possible. Top with cheese; cover; cook on High for 15 minutes or until noodles are al dente. If wanting to thicken the sauce, add a small amount of corn starch stirred into some water, then stirred into the sauce.
Turn the crockpot off. Let rest for 10-15 minutes before serving.
4 servings.