Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 tbsp cornstarch
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach, chopped
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ricotta cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced onion, minced garlic, chicken thighs, chicken broth, oregano, salt, and pepper into the slow cooker. Stir gently to combine, ensuring the chicken is submerged in the liquid.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C) and pulls apart easily.
  3. Remove the chicken to a plate and shred it using two forks. While shredding, whisk the cornstarch into the heavy cream until smooth.
  4. Stir the cream mixture, cubed cream cheese, and Parmesan cheese directly into the hot broth in the crockpot. Return the shredded chicken to the pot.
  5. Stir in the broken lasagna noodles and chopped spinach. Cover and cook on High for an additional 20–30 minutes until noodles are tender.
  6. Garnish each serving with shredded mozzarella, ricotta cheese, and fresh parsley before serving.