365 Days of Slow Cooking: Slow Cooker Chicken and Spinach Lasagna
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Monday, April 5, 2010

Slow Cooker Chicken and Spinach Lasagna

Serves 6

2 boneless, skinless chicken breasts, cooked and cubed
1 (14.5 oz) can of Italian diced tomatoes
1 (8 oz) can tomato sauce + 1 T Shirley J’s Pizza and Pasta Seasoning mixed in
OR 8 oz of your favorite pasta sauce
1 cup cottage cheese (low or no-fat okay)
4 oz cream cheese
1 egg
1 1/2 cups frozen spinach, thawed and drained of excess water
1/4 cup Parmesan cheese
6 uncooked whole wheat lasagna noodles
1/2 cup grated Mozzarella cheese

Combine chicken, tomato sauce, seasoning, and tomatoes (not drained) in a medium mixing bowl. In another bowl, mix the cottage cheese, cream cheese, egg, spinach, and Parmesan cheese together until well mixed. In a 3 to 4 quart slow cooker, spoon about 1/4 cup of the tomato sauce in the bottom of the crock. Place 1 1/2 noodles on top of the tomato sauce then layer the cheese mixture, noodles, and tomato sauce 3 times. Top with the grated Mozzarella cheese. Cover and cook on LOW for 3 1/2 hours. Dig down deep with serving spoon to get all the layers.

This is definitely different from a typical lasagna but it is very yummy and relatively easy. There is no need to cook the noodles, they turn out perfectly using the liquid inside of the slow cooker to cook them over time. I loved the spinach and cream cheese combo. I would be proud to serve this dish to company. 4 stars.


  1. I love slow-cooked lasagna, it gives that homey and heartwarming appeal whenever I served it to my family. I never missed a satisfied smile on their face after every lasagna meal.

  2. This looks great! I am a sad girl though. I'm glad you love Shirley J products, but it leaves a lot of us out in the cold when we don't use them too. I love your site, but am sticking with pantry ingredients and the recipes you have made that use them. Glad you are having so much success! :)

  3. Yep, pretty much what Leslie said. Is there anyway to post alternative ingredients to this Shirley J business? I also am trying to stick with readily available pantry stuff.

  4. Yeah, I get what you're saying. I changed the above recipe with a more pantry-friendly item. I hope you enjoy it!

  5. Thanks! I gotta say I just love your blog. I have forwarded it on to several family members, and a slow cooker is my new favorite thing to give to newlyweds. I write down your blog addy in the card. Keep up the good work!

  6. I made this tonight and it was great! We left out the chicken and made it vegetarian style. I also added some frozen broccoli florets (still frozen) on top of the cheese mixture. They were great and didn't get overcooked.

  7. We made this tonight and it was to die for. We have a huge party sized crock pot and it didnt seem like there was enough juice to cook the noodles, so we were scared and pre-cooked the noodles 7 minutes so they were still firm but a little tender. We also used neufchatel cream cheese (reduced fat), low fat cream cheese and changed the chicken to ground turkey. It was enough for 4 people with a good amount of left-overs. Thanks so much for sharing this recipe!

  8. Janette B.16/1/12 20:22

    I made this dish for dinner and my family LOVED it. I have a huge slow cooker so I had to double the ingredients but it was so delicious. We like Lasagna, chicken, and spinach what great idea to put it all together. This one is a keeper and will make it again soon.

  9. This was so amazing! I made it Sunday night and reheated it for dinner on Monday and it was still delicious! I substituted whole wheat lasagna, non-fat ricotta cheese, and fat free cream cheese to make it a little healthier. I also substituted the diced tomatoes for canned chopped artichoke hearts because it's what I had on hand. Even my husband loved it!! Thanks so much for sharing!