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Slow Cooker Buffalo Chicken Lasagna –

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If your not a spicy heat lover, reduce the hot sauce, but still give this recipe a try! Thanks to A Year of Crockpotting for sharing the recipe on her blog. I’m glad I stashed it away for a nice winter day.

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Slow Cooker Buffalo Chicken Lasagna – 0 Picture

Ingredients

  • –1 box uncooked traditional lasagna noodles (I used whole wheat style)
  • –4 already cooked chicken breast halves, sliced
  • –1 jar of prepared pasta sauce
  • –1 cup buffalo wing sauce
  • –3 red, yellow, or orange bell peppers
  • –15 oz tub of ricotta cheese
  • –2 cups shredded cheese (mozzarella and cheddar blend)
  • –1/2 cup bleu cheese crumbles
  • –1/4 cup of water (add at very end)

Details

Preparation

Step 1

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You’ll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 7-8 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into or it will fall apart.

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