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Ingredients
Scale
- 2 cups low sodium chicken broth
- 1 tablespoon corn starch
- 2 small boneless skinless chicken breasts
- ¼ cup frozen spinach, thawed and squeezed dry
- ⅓ cup herb and garlic cream cheese
- 1 teaspoon salt
- ½ teaspoon italian seasoning
- ¼ teaspoon black pepper
- 1 tablespoon grated parmesan cheese
- 8 lasagna noodles, broken
- 1 cup shredded mozzarella cheese
Instructions
- Whisk together the chicken broth and corn starch in a bowl.
- In a 3-4 quart crockpot, combine the broth mixture, chicken breasts, thawed spinach, cream cheese, salt, Italian seasoning, and black pepper.
- Cover the crockpot and cook on low for 3 hours, or until the chicken is easily shredded.
- Once cooked, shred the chicken and return it to the slow cooker. Add grated Parmesan cheese and mix well to combine everything.
- Add the broken lasagna noodles to the crockpot, cover, and switch to high heat. Cook for an additional 10-15 minutes.
- Stir the mixture to push the top noodles into the liquid and press them down to submerge. Top with shredded mozzarella cheese, cover, and cook on high for 15 minutes or until the noodles are al dente.
- Once cooked, turn off the crockpot and let it sit for 10-15 minutes before serving.
Notes
Use low sodium broth to control salt levels in the dish.
Feel free to add additional vegetables like mushrooms or bell peppers for extra flavor and nutrients.
Adjust the amount of cheese to your liking for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 220 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg