Slow Cooker Buffalo Chicken Lasagna |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This was Stephanie O'Dea's entry in Good Morning America's Slow Cooker Recipe Challenge. Ingredients:
uncooked traditional lasagna noodle |
4 cooked chicken breast halves |
1 (28 ounce) jar of prepared pasta sauce |
1 cup buffalo wing sauce |
3 bell peppers |
1 (15 ounce) container ricotta cheese |
2 cups shredded cheese (mozzarella and cheddar blend) |
1/2 cup blue cheese, crumbles |
1/4 cup water |
Directions:
1. Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.
2. In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
3. 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.
4. 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.
5. Repeat layers until you run out of ingredients.
6. 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.
7. 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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