Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken bone broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Place the diced onion, minced garlic, and chicken thighs at the bottom of the Crockpot.
  2. Pour in the chicken bone broth and sprinkle the Italian seasoning, garlic powder, onion powder, salt, and pepper over the top; stir gently to combine.
  3. Cover and cook on Low for 6 hours or High for 3 hours.
  4. Use two forks to shred the tender chicken meat directly in the pot.
  5. Lower the heat to 'Warm' and stir in the cubed cream cheese and heavy cream, whisking continuously until the cheese has completely melted and the broth is silky.
  6. Stir in the Parmesan cheese until fully incorporated.
  7. Add the broken lasagna noodles and cook for the final 20-30 minutes until al dente.
  8. Gently stir in the ricotta cheese and fresh parsley.
  9. Garnish each serving with shredded mozzarella cheese before serving.