Slow Cooker Butter Chicken Lasagne

Butter Chicken Lasagna - Slow cooker Butter Chicken Lasagne
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Credit: Whisk Media Group
Recipe by: Passage to India
passagefoods.com
Average: 5 (2 votes)
44 Collected
Difficulty
Easy
Category
Cuisine
Prep:  45 minutes
Cook:  7 hours
Serves:  8
It's the fusion of two great cuisines all cooked in a slow cooker! This Butter Chicken lasagne is made with Passage to India "slow cooker" Butter Chicken sauce and is perfect for this easy family winter dinner.

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Slow Cooker Butter Chicken Lasagne
Ingredients:
  1. Place chicken, onion and Slow Cook Butter Chicken Sauce into the bowl of a slow cooker. Cover and cook for 4 hours on HIGH. Transfer chicken into a large bowl and shred
  2. Add spinach to hot sauce inside the slow cooker and stir until wilted. Pour spinach mixture over shredded chicken. Set aside to cool slightly
  3. Wash and dry slow cooker liner. Grease with cooking spray
  4. Arrange a layer of lasagne sheets, tearing them to fit into the base of the slow cooker. Add approx. 1 cup of butter chicken mixture over the sheets and spread to the edges. Sprinkle with ½ cup cheese
  5. Continue layering in this way to make 5 or 6 layers, finishing with lasagne sheets. Pour over salsa and remaining cheese.
  6. Cover with lid. Cook for 3 hours on HIGH
  7. Stand lasagne for 15-20 minutes before cutting up. Top with coriander and serve with green salad
Tips & Hints:
  • This was made in a large 5.5L capacity slow cooker. Adjust quantities to suit the size of your slow cooker
  • To make removing lasagne from the slow cooker easier, line the bowl with 2 layers of baking paper in a cross pattern, making sure they extend 10cm from the edge. Use good quality baking paper as it will withstand moisture and not tear
  • If the condensation collecting on the inside of the lid is causing the lasagne to become watery, place a tea towel between the lid and rim of the bowl
  • The lasagne will be easier to cut if left to stand for 15-20 minutes
  • This recipe is great for batch cooking. Once cooked, let cool and cut into portion sizes. Place into airtight containers. Label and freeze for up to 2 months. Defrost in the refrigerator overnight. Reheat in the microwave or oven

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