Slow Cooker Chicken Lasagna

Submitted by 2Bleu

"Imagine if you will, a lasagna of sorts made in your slow cooker. Start with seared chicken thighs, mushrooms, some fresh veggies, a layer of pasta, and then a delicious creamy tomato sauce simmering and oozing down over it all. You can't wait to get home.... Imagine no more, the recipe is right here! This was our entry for the Craze-E Categegory Contest."

 

• Ready In: 6hrs 15mins
• Ingredients: 19
• Serves: 4

ingredients

• 4 bone in chicken thighs
• 1⁄2 teaspoon poultry seasoning
• 1 dash salt, to taste
• 1 dash black pepper, to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cups chicken stock
• 6 ounces button mushrooms, sliced
• 2 cups baby carrots
• 1⁄2 cup chopped celery
• 1⁄2 cup chopped leek
• salt, to taste
• black pepper, to taste
• 1 teaspoon oregano
• 8 ounces penne pasta
• 8 ounces neufchatel cheese or 8 ounces cream cheese
• 8 ounces light sour cream or 8 ounces regular sour cream
• 2 (10 ounce) cans Rotel Tomatoes
• 1⁄2 cup shredded parmesan cheese

directions

1. Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
2. Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
3. Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.

Reviews

[Chef Emstar]

This was a yummy base recipe. I used 2 large boneless, skinless breasts instead of thighs since i don't like dark meat. I added 2 cloves of garlic, 1/2 lg onion, and a pkg of frozen spinach. I also decreased the amount of cream cheese to 4 oz. It was very nice to come home and have such a complete dinner all ready. Thanks 2Bleu!

 

[loof751]

This is a great crock-pot chicken dish. I used chicken breasts and really enjoyed the flavor that the Rotel tomatoes provided. I will probably cut back on the cream cheese a bit next time. Thanks for posting this easy-to-make crock pot recipe!

 

[teresas]

We really enjoyed this. The flavors were so like a lasagna and it smelled so delicious while cooking in the crock pot.I did use pheasant breast instead of chicken thighs. The meat was so moist and tender which is not easy to get with pheasant. I made as posted but sliced my celery. My only negative experience with this wonderful dish was that some of the pasta was over cooked (really hard) due to the crock pot cooking technique. Overall a great dish to try and I'm sure glad I did. Thanks for creating this tasty dish. :) Made for Hidden Gems Winter 2008.

 

[bluemoon downunder]

A wonderfully easy, one pot slow cooker recipe which had lots of yummy vegetables and heaps of flavour. My only changes were to add 1 onion and 4 cloves of garlic - both minced - and to use Aldi's Italian tomatoes: without any spiciness (personal taste preferences). And I used only 11/2 cups of chicken stock so that I could include 1/2 a cup of white wine. I used low fat cream cheese and low fat sour cream without - I believe - in any way compromising the flavour of the final dish. The chicken just fell off the bones and was wonderfully flavoursome. Thank you so much for sharing this delicious recipe, 2Bleu, which - and I just l-o-v-e versatile recipes - I'll probably make a bit differently each time I come back to it. But the basics I'll certainly stay with.