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Lasagna Slow-Cooker Chicken Recipes

September 16, 2010

Chicken and Pesto Lasagna

Makes: 6 servings
Prep: 10 minutes
Cook: 7 minutes
Slow Cook: 3 hours on HIGH or 5-1/2 hours on LOW


* 1 tablespoon canola oil
* 1 medium-size onion, chopped
* 2 garlic cloves, minced
* 1 pound ground chicken
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/4 cup reduced-fat pesto (such as Buitoni)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup part-skim ricotta
* 3/4 cup Italian-blend shredded cheese
* 10 lasagna noodles, broken in half


Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt and pepper to skillet and stir until well blended; set aside.

In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the ricotta mixture on top, and continue layering with remaining noodles, meat, an additional 1/4 cup water and ricotta mixture.

Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours. Sprinkle remaining 1/4 cup of Italian cheese on top for last 15 minutes of cook time or until melted.

Get more slow-cooker chicken recipes at Family Circle.


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