Creamy Chicken and Spinach Lasagna Slow Cooker Recipe

Can you say comfort food? Layers of chicken, cheese, spinach, and alfredo sauce make this lasagna recipe one you’ll crave again and again. 

Prep Time
< 30 minutes
Cook Time
3+ hours
    • 1 ¼ cups (5 ounces) shredded Swiss or mozzarella cheese, divided
    • 1 cup ricotta cheese
    • 1 teaspoon dried oregano
    • ¼ teaspoon red pepper flakes, plus additional for garnish
    • 1 container (10 ounces) refrigerated alfredo pasta sauce
    • ⅓ cup water
    • 4 uncooked no-boil lasagna noodles
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 1 ½ cups cooked diced chicken
    • ¼ cup grated Parmesan cheese


  1. Combine 1 cup Swiss cheese, ricotta cheese, oregano and ¼ teaspoon red pepper flakes in a small bowl; set aside.
  2. Combine alfredo sauce and water in a medium bowl; stir to blend; set aside.
  3. Coat inside of Crock-Pot® slow cooker with nonstick cooking spray.
  4. Break 2 lasagna noodles in half and place on bottom.
  5. Spread half of ricotta mixture over noodles. Top with half of spinach. Arrange half of chicken and half of Parmesan over spinach.
  6. Pour half of alfredo mixture over top.
  7. Repeat layers, beginning with noodles and ending with Alfredo mixture.
  8. Cover; cook on LOW 3 hours.
  9. Turn off heat. Sprinkle remaining 1/4 cup Swiss cheese on top.
  10. Cover and let stand 5 minutes or until cheese is melted.
  11. To serve, cut into squares or wedges.
  12. Garnish with additional red pepper flakes.
  13. Enjoy!