2 cups shredded cheddar cheese
3 cups shredded cooked chicken thighs (from about 2
pounds bone-in thighs; see below)
optional fillings
1 pound button mushrooms, sliced and sautéed in
butter
1 green bell pepper, chopped and sautéed in butter
½ cup diced onions, sautéed in butter
how to make slow cooker shredded chicken thighs
2 pounds bone-in, skin-on chicken thighs
2 cups chicken bone broth, homemade (here) or store-
bought
¼ cup diced onions
2 teaspoons minced garlic
1 teaspoon fine sea salt
½ teaspoon ground black pepper
- Preheat the oven to 375°F. Grease a 13 by 9-inch
baking dish. - Prepare the sauce: Place the tomato sauce in a
large bowl. Add the liquid smoke and sweetener and
mix to combine. Set aside. - Assemble the lasagna: Pour 1 cup of the sauce
into the greased baking dish. Layer with half of the deli
chicken “noodles,” then half of the cheese, half of the
shredded chicken, and half of any other fillings you