Slow cooker white chicken lasagna soup recipe from Betty Crocker

SLOW COOKER WHITE CHICKEN LASAGNA SOUP
Ingredients

• 1 lb boneless skinless chicken breasts
• 4 tablespoons butter
• 1/2 cup diced yellow onion
• 1 1/2 cups sliced carrots
• 1 medium red bell pepper, chopped
• 2 cups sliced mushrooms
• 3 cloves garlic, finely chopped
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups Progresso™ chicken broth (two 32-oz cartons)
• 2 cups half-and-half
• 3 tablespoons cornstarch
• 10 uncooked lasagna noodles, broken
• 1 can (16 oz) navy beans, drained, rinsed
• 4 cups baby spinach
• 1 cup shredded Parmesan cheese (4 oz)
• 1 cup shredded mozzarella cheese (4 oz)

Directions
1 In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
2 Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
3 Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
4 In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
5 Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.