STREAMING NOW: The Delicious Miss Dahl

Slow Cooker Buffalo Chicken Lasagna

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was Stephanie O'Dea's entry in Good Morning America's Slow Cooker Recipe Challenge.”
7hrs 20mins

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a