Slow Cooker Buffalo Chicken Lasagna
Why I Love This Recipe
This recipe is from Stephanie O'Dea, a mother of two children, that challenged herself to make at least one crock pot recipe a day for the whole year. This recipe was on Good Morning America's website.
Ingredients You'll Need
uncooked lasagna noodles
4 previously cooked chicken breast halves
1 jar of pasta sauce
1 cup of buffalo wing sauce
3 red, yellow or orange bell peppers
1 (15 ounce) tub of ricotta cheese
2 cups of shredded cheese (mozzarella and cheddar blend)
1/2 cup of blue cheese crumples
1/4 cup of water (to add at the end)
Directions
Use a 5 quart slow cooker.
In a large bowl, combine chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
Ladle a big spoonful of sauce into the bottom of the crockpot. Cover with a layer of uncooked lasagna noodles.
Add a layer of ricotta cheese on top of the noodles, and a layer of chopped peppers.
Sprinkle a hand full of the shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired.
Put the ¼ 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 6-7 hours, or on high for 4-5 hours.
When cooking time is complete, unplug and take off the lid of the crock.
Let it sit for 20 minutes before cutting into it or it will fall apart.
