Slow Cooker Butter Chicken Lasagne
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.
Ingredients
- 1.5kg chicken thigh fillets, fat trimmed and halved
- 1 large onion, chopped
- 1 x 500g Passage to India Slow Cook Butter Chicken Sauce
- 1 x 120g bag baby spinach leaves
- Cooking spray
- 1 x 375g pack of fresh lasagne sheets
- 1 x 450g bag grated cheese blend
- 1 x 300g jar mild salsa
- Chopped coriander for garnish
- Green salad to serve
Directions
Step 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
Step 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
Step 3
Wash and dry slow cooker liner. Grease with cooking spray
Step 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
Step 5
Continue layering in this way to make 5 or 6 layers, finishing with lasagne sheets. Pour over salsa and remaining cheese.
Step 6
Cover with lid. Cook for 3 hours on HIGH
Step 7
Stand lasagne for 15-20 minutes before cutting up. Top with coriander and serve with green salad