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. 1.5kg chicken thigh fillets, fat trimmed and halved
2. 1 large onion, chopped
3. 1 x 500g Passage to India Slow Cook Butter Chicken Sauce
4. 1 x 120g bag baby spinach leaves
5. Cooking spray
6. 1 x 375g pack of fresh lasagne sheets
7. 1 x 450g bag grated cheese blend
8. 1 x 300g jar mild salsa
9. Chopped coriander for garnish
10. 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