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Chicken & Artichoke Lasagna

My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. —Kelly Silvers, Edmond, Oklahoma
  • Total Time
    Prep: 30 min. Cook: 3 hours + standing
  • Makes
    8 servings


  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and finely chopped
  • 1 cup shredded Parmesan cheese, divided
  • 1/4 cup loosely packed basil leaves, finely chopped
  • 3 garlic cloves, minced, divided
  • 1 pound ground chicken
  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine
  • 1 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 large egg
  • 1-1/2 cups 2% cottage cheese
  • 9 no-cook lasagna noodles
  • 2 cups shredded part-skim mozzarella cheese
  • Prepared pesto, optional
  • Additional basil, optional


  • Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves.
  • In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan.
  • Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.
Nutrition Facts
1 serving (calculated without pesto): 588 calories, 34g fat (18g saturated fat), 144mg cholesterol, 1187mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 36g protein.

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  • Peapod0114
    Nov 17, 2019

    I made this for my parents, sister, husband, and our kids. It was so handy to make it in the crock pot because my parents oven had quit working earlier in the week. I had no idea you could make lasagna in a crock pot! The next time i make it i would probably double up on the amount of chicken, add some more basil, and maybe i wouldn't use as many cheeses. The original recipe is delicious those are just some thoughts to try. Maybe adding spinach too!