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Slow Cooker Chicken Parmesan Lasagna Casserole–tender moist bites of chicken, savory spaghetti sauce, al dente pasta, melty mozzarella, slightly tangy cream cheese and toasted breadcrumbs. All the flavors of your favorite Italian food (chicken parm and lasagna) in one casserole with minimal steps that’s made in your crockpot.
Slow Cooker Chicken Parmesan Lasagna Casserole
I just made this recipe last night but I couldn’t wait any longer to post about it. It was just too yummy! My family of four devoured the whole thing and sadly there are no leftovers waiting for me in the fridge to eat for lunch. I may just have to make it again this weekend!
Besides being super scrumptious, the reason I love this slow cooker chicken parmesan lasagna casserole so much is that it doesn’t take a lot of time and you can make it right now. For example, a lot of casserole recipes call for cooked and cubed chicken. I just want to throw the chicken in raw. I don’t want to have to cook it separately and then put together the casserole. I also don’t want to have to boil the noodles separately. You get what I’m saying, right? Well I’ve figured out how to put this casserole together without added steps! Here’s how.
Step 1:
You start with small bite size pieces of chicken breast. And place them in the bottom of your slow cooker. I used my casserole crock (which is a crockpot in the shape of a casserole dish) but you can use an oval 6 quart slow cooker if that’s what you have. Although I would really recommend getting a casserole crock because they are just so cool! The reason we’re using chicken breasts is because they require the same amount of cooking time as uncooked pasta.
Step 2:
Salt and pepper the chicken lightly and then pourhalf a can or jar of your favorite spaghetti sauce evenly over the chicken. You’ll add the other half later.
Step 3:
Add little teeny tiny dollops of cream cheese evenly over the top. I cut up 4ounces of the cream cheese into about 40pieces. You don’t want any bigger than that or else someone will get a big old bite of cream cheese (maybe that’s not a bad thing). You’ll put half the cream cheese on now and half later.
Step 4:
Break up 4 whole wheat lasagna noodles and place them evenly over the top. I am using whole wheat on purpose…white lasagna noodles tend to get mushy. I did not precook the noodles.
Step 5:
Pour the rest of the spaghetti sauce over the top and put more teeny dollops of cream cheese on top. Now you’re going to cover the slow cooker and cook on high for about 2 1/2 to 3 hours or your can cook on low for 4-5 hours. I chose high because I think the pasta turns out better on high.
Step 6:
After the food has slow cooked you’ll top the Slow Cooker Chicken Parmesan Lasagna Casserole with grated mozzarella cheese and then breadcrumbs. I stuck the crockpot insert into my oven under a low broil for about 4-5 minutes. The cheese got all melted and the breadcrumbs got all toasted. It was perfect. If you have some fresh basil on hand chop it up and top each individual serving with a bit. It adds that fresh flavor that makes the whole meal perfect. (If you don’t have an oven safe crockpot insert you can top the casserole with mozzarella and let it melt and then toast the breadcrumbs separately on a cookie sheet in your oven. Or you can just risk it and put the crockpot insert in the oven for 4-5 minutes…I’ve done this before and it’s always worked out okay!)
More Crockpot Casserole Recipes You May Like
Cheesy Scalloped Potato Casserole with Ham and Corn
Tortellini Lasagna Casserole with Sausage
Chicken Broccoli and Rice Casserole
The Best Casserole Crock Dinner Recipes from Slow Cooker From Scratch
John Wayne Casserole from The Magical Slow Cooker
What Slow Cooker Did You Use?
For the Slow Cooker Chicken Parmesan Lasagna CasseroleI went with my 3-quart casserole crock made by the Crock-Pot brand. I have loved this casserole shaped crockpot for recipes just like this. I love that the crock insert is completely oven and dishwasher safe. I love how if you want to brown the top of a casserole you can do that quickly in the oven after it cooks all day in the slow cooker. Or if you want to bake something in the oven and then put it into the crockpot and keep it warm on the counter, you can do that too. They cost around$40 and I think totally worth the investment!
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Slow Cooker Chicken Parmesan Lasagna Casserole
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: 365 Days of Slow Cooking
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4-6 servings 1x
Description
Tender moist bites of chicken, savory spaghetti sauce, al dente pasta, melty mozzarella, slightly tangy cream cheese and toasted breadcrumbs. All the flavors of your favorite Italian food (chicken parm and lasagna) in one casserole with minimal steps that’s made in your crockpot.
Ingredients
Units Scale
- 1 1/2 lbs boneless, skinless chicken breasts (This was 2 chicken breast halves for me)
- Salt and pepper
- 1 (24 oz) can or jar or your favorite spaghetti sauce
- 4 oz cream cheese
- 4 whole wheat lasagna noodles, uncooked (I’ve never used white lasagna noodles so I’m not sure how it would turn out…probably mushy is my guess)
- 8 oz mozzarella cheese, grated (I used a block of mozzarella and grated it myself. I prefer this over the stuff you buy grated)
- 1/2 cup panko breadcrumbs
- Fresh basil, optional (but delicious)
Instructions
- Cut the chicken into small bite size pieces. Place them in the bottom of your slow cooker. I used my casserole crock (which is a crockpot in the shape of a casserole dish) but you can use an oval 6 quart slow cooker if that’s what you have.
- Salt and pepper the chicken lightly and then pour half a can or jar of your favorite spaghetti sauce evenly over the chicken. You’ll add the other half later.
- Add little teeny tiny dollops of cream cheese evenly over the top. Just use half of the cream cheese now and you’ll use the other half later. I cut up 4 ounces of the cream cheese into about 40 pieces. You don’t want any bigger than that or else someone will get a big old bite of cream cheese.
- Break up 4 uncooked whole wheat lasagna noodles and place them evenly over the top.
- Pour the rest of the spaghetti sauce over the top and put more teeny dollops of cream cheese on top. Now you’re going to cover the slow cooker and cook on high for about 2 1/2 to 3 hours or your can cook on low for 4-5 hours. I chose high because I think the pasta turns out better on high.
- After the food has slow cooked you’ll top the casserole with grated mozzarella cheese and then breadcrumbs. I stuck the crockpot insert into my oven under a low broil for about 4-5 minutes. The cheese got all melted and the breadcrumbs got all toasted. It was perfect. If you have some fresh basil on hand chop it up and top each individual serving with a bit. It adds that fresh flavor that makes the whole meal perfect. (If you don’t have an oven safe crockpot insert you can top the casserole with mozzarella and let it melt and then toast the breadcrumbs separately on a cookie sheet in your oven. Or you can just risk it and put the crockpot insert in the oven for 4-5 minutes…I’ve done this before and it’s always worked out okay!)
Notes
I used my 3 quart casserole crock slow cooker for this recipe.
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