Slow Cooker Butter Chicken Lasagne
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Slow Cooker Butter Chicken Lasagne
Ingredients:
- 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
- Add spinach to hot sauce inside the slow cooker and stir until wilted. Pour spinach mixture over shredded chicken. Set aside to cool slightly
- Wash and dry slow cooker liner. Grease with cooking spray
- 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
- Continue layering in this way to make 5 or 6 layers, finishing with lasagne sheets. Pour over salsa and remaining cheese.
- Cover with lid. Cook for 3 hours on HIGH
- 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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