Slow Cooker Buffalo Chicken Lasagna –
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.
- –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)
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.