Description
A rich and creamy slow cooker soup that tastes like white chicken lasagna. Featuring shredded chicken, parmesan, and ricotta cheese for a comforting dinner.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 8 oz lasagna noodles, cooked and cut into pieces
- Salt and black pepper to taste
Instructions
- Place chicken breasts, chicken broth, minced garlic, and Italian seasoning in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return the shredded meat to the pot.
- Boil lasagna noodles in a separate pot until al dente, drain, and cut into small squares.
- Stir in the heavy cream and parmesan cheese over low heat until melted and smooth.
- Fold in the cooked pasta pieces and mozzarella cheese until the mozzarella is melted.
- Gently stir in the ricotta cheese just before serving to maintain small creamy dollops.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American-Italian