Comfort Crockpot Meals Alfredo Lasagna Soup
Some meals wrap around you like a blanket, and this Alfredo Lasagna Soup is one of them. I’ve always had a soft spot for comfort crockpot meals, the kind that fill the house with rich smells long before dinner’s ready. The best part? You don’t need to fuss over the stove. Just let the crockpot do the slow work while you go about your day.
Think of the creamy base of chicken alfredo meeting the cozy layers of lasagna. Add mushrooms, tender chicken, and a broth that brings everything together. It’s what I like to call a hug in a bowl. And yes, you’ll probably end up going back for seconds. Or thirds. No judgment here.
This crockpot lasagna soup recipe is also flexible. Want more mushrooms? Go for it. Prefer it more brothy, like a wedding soup recipe crockpot style? Add a splash more stock. I’ve tested a lot of chicken alfredo crockpot recipes, and this one always makes it into my rotation. It’s easy, hearty, and just plain good.
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 lb boneless chicken breast, diced
- 8 oz mushrooms, sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 8 oz lasagna noodles, broken into pieces
- 1 cup Alfredo sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a skillet, sauté onion and garlic until softened.
- Add diced chicken and cook until lightly browned.
- Transfer to crockpot. Add mushrooms, broth, Alfredo sauce, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add broken lasagna noodles and heavy cream. Stir and cook for another 30 minutes until noodles are tender.
- Serve hot, topped with Parmesan cheese and parsley.