Creamy Crockpot Chicken Alfredo Can’t Get ANY EASIER To Make

This dish is creamy and full of broccoli and veggies that make it delightful.  You are going to love preparing this on an Italian night at home and your family is going to love you even more for it! That is my favorite pasta dish ever because of the flavors and delicious taste it has.  It is creamy and delicious and really, just a classic Italian dish that I really truly love.  My husband also loves it but with broccoli.


This dish really is THAT good! It does not look like much upon first glance, but it is full of goodness that you are not going to want to miss!



2 1/2 cups store-bought rotisserie chicken, cubed*

2 cups shredded Kraft Italian cheese blend

1 (15 oz.) container ricotta cheese

2 (15 oz.) jars cheesy Ragu alfredo sauce

1/2 cup water

1 tsp. Italian seasoning

1 tsp. minced garlic

9-12 lasagna noodles (depending on your slow cooker size)

2 cups shredded Kraft mozzarella cheese

dried parsley, optional


First, cut up your rotisserie chicken. Set aside.

Next, in a separate bowl combine Italian cheese blend with ricotta cheese.

Mixture will be thick.

Finally, in a third bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.

Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)

Spread 1/3 of the chicken on top of lasagna noodles.

Then spread 1/3 of the cheese mixture on top of the chicken.

Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.

This will help the noodles cook properly.

Finally, top with shredded mozzarella cheese and dried parsley (optional.)

Cover and cook on low for 3-4 hours (or until noodles are tender.)





Quick Tip: Swap out the chicken for any meat you’d like if you prefer.