Slow Cooker Buffalo Chicken Lasagna
This was Stephanie O'Dea's entry in Good Morning America's Slow Cooker Recipe Challenge.
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INGREDIENTS
Nutrition- uncooked traditional lasagna noodle
- 4cooked chicken breast halves
- 1(28 ounce) jar of prepared pasta sauce
- 1cup buffalo wing sauce
- 1(15 ounce) container ricotta cheese
- 2
- 1⁄2
- 1⁄4cup water
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DIRECTIONS
- Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.
- In a large glass bowl, combine cooked and chopped chicken breasts, 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 peppers. Sprinkle on a handful of 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.
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