Crock Pot Italian Chicken Lasagna

crock pot italian chicken lasagna (1)


I created this amazing lasagna using 5 ingredients! Two of the ingredients were items that I prepped for the freezer, my marinated Italian chicken recipe and bulk crock pot marinara recipe. Both were thawed and ready in my thawing box prior to crocking. After I crocked the thawed chicken for a couple of hours I shredded it and layered it between no-boil lasagna noodles, ricotta cheese, my crockpot marinara and topped it with Mozzarella cheese. Let me tell you how delicious it is, there were no leftovers to freeze, which is a rare thing at my house. I usually cool leftovers overnight and freeze a few servings for quick lunches. This entree never made it to my freezer.


  • 3-4 marinated Italian Chicken breasts, crocked for 1-2 hours until done and shredded {chicken cooked with Italian seasoning could be substituted}
  • 1-15 oz. container part-skim ricotta cheese
  • 6 no-boil lasagna noodles
  • 3 cups homemade marinara or storebought
  • 1 cup shredded Mozzarella cheese


  1. Place 1/2 cup sauce on the bottom of crock pot. Layer two noodles, 1/3 of ricotta cheese, shredded chicken.
  2. Repeat this same layers twice ending with sauce and 1 cup of shredded Mozzarella on top.
  3. Crock for 2 hours on high or until noodles are tender.
  4. Remove from heat and  stand 10 minutes.

Oh Italian Chicken Lasagna how I love thee with a fresh garden salad.

Do you make quick crock pot meals?

This is linked to Kitchen Fun with my 3 Sons

Leave a Reply