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Slow Cooker Buffalo Chicken Lasagna

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“This was Stephanie O'Dea's entry in Good Morning America's Slow Cooker Recipe Challenge.”
READY IN:
7hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • uncooked traditional lasagna noodle
  • 4 cooked chicken breast halves
  • 1 (28 ounce) jarof 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)
  • 12 cup blue cheese, crumbles
  • 14 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 ¼ 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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