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I have always loved the flavor of buffalo chicken, but my husband much prefers Italian food. We’ve combined two of our favorite dishes to make this delicious Slow Cooker Buffalo Chicken Lasagna and it is a keeper!
Can you make lasagna in a slow cooker?
I was a little skeptical about making lasagna in a crock pot, but this slow cooker Buffalo Chicken Lasagna was flawless. The lasagna noodles weren’t mushy and were cooked to perfection.
If you are looking to make traditional lasagna in a slow cooker, try this recipe.
How to store leftover lasagna:
Store leftover lasagna in an airtight container for 3-5 days in the refrigerator.
If you want to store your lasagna for even longer, you can freeze it. Freeze it in an airtight container wrapped in aluminum foil and/or plastic wrap.
Frozen lasagna should only be stored for 2-3 months in the freezer. Freezing lasagna that has been cooked ahead of time tends to have soggier noodles, so refrigeration is the preferred method to preserving leftover lasagna.
How To Make Slow Cooker Buffalo Chicken Lasagna:
In a large bowl, combine cooked chicken, a jar of marinara sauce and a cup of buffalo wing wing sauce. Pour into the bottom of a 6-quart slow cooker that has been sprayed with nonstick cooking spray.
Cover sauce completely with an even layer of lasagna noodles. You will have to break some of the lasagna noodles to get them to fit.
Spread half of the ricotta cheese on top of the uncooked lasagna noodles.
Top with half the shredded mozzarella, shredded cheddar cheese, and diced green pepper.
Repeat all layers and then top with bleu cheese crumbles. If you don’t like bleu cheese, you could easily substitute it with crumbled feta cheese.
Pour 1/4 cup water of the top of the lasagna then cover and cook on low for 4-5 hours or high for 2-3 hours.
When cooking is complete, unplug the slow cooker and let it sit for 10-20 minutes to cool down a little and make it easier to serve.
RELATED RECIPE: LOOKING FOR MORE DELICIOUS LASAGNA RECIPES? BE SURE TO MAKE OUR EASY 20 MINUTE SKILLET LASAGNA.
Items needed for this recipe:
Slow Cooker: I have used this slow cooker for years and absolutely love it. I love that it will keep food warm after the cooking time is done.
Slow Cooker: I have used this slow cooker for years and absolutely love it. I love that it will keep food warm after the cooking time is done.
Mixing Bowl: I use this glass bowl for everything. I have had some of these same bowls for ten years and they still look great.
Chef Knife: Anytime I have to diced vegetables, this knife is my go-to.
Other delicious lasagna recipes:
- Easy Homemade Lasagna
- Slow Cooker Lasagna
- Four Cheese Lasagna
- Creamy Chicken Lasagna
- Mexican Lasagna
Slow Cooker Buffalo Chicken Lasagna Recipe
This Slow Cooker Buffalo Chicken Lasagna combines two classic recipes into one delicious dish.
Serving
Ingredients
- 4 boneless, skinless chicken breasts, (cooked and cubed)
- 26 ounces pasta sauce
- 1 cup buffalo wing sauce
- 8 ounces lasagna noodles, (uncooked and divided)
- 15 ounces ricotta cheese, (divided)
- 3 green bell peppers, (diced)
- 1 cup shredded Mozzarella cheese, (divided)
- 1 cup shredded cheddar cheese, (divided)
- ½ cup bleu cheese crumbles
- ¼ cup water
Equipment
Instructions
- In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
- Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
- Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
- Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
- Repeat all layers.
- Sprinkle bleu cheese crumbles on top.
- Pour water over lasagna.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.
Nutrition
Calories: 422 kcal · Carbohydrates: 30 g · Protein: 32 g · Fat: 19 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 1809 mg · Potassium: 757 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1118 IU · Vitamin C: 43 mg · Calcium: 353 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Mmm, Buffalo chicken lasagna–sounds delicious! Love the flavorful recipe! Thanks for sharing!
Are you kidding? YUMMY! Everything is better with Buffalo Wing Sauce. I think my husband might go for this lasagna.
this sounds so so yummy. i can’t wait to try it! i just found your blog from pinterest and am so excited!
here from tip me tuesday – I find myself at your blog a lot so I just signed up for email updates! HA! Pinned, my husband thx you for this great dish.
This sounds really delicious. How was the texture? I’m always a bit leery of pasta + crockpot because I’m worried it will cook down into textureless-mush. But the flavours sound sooooooo good….
@Leslie- so the first time I made this, I cooked it WAY too long and the pasta was too soft. The second time, I cooked it on high for about 2 hours and 45 minutes and it was perfect. I am the same as you- I don’t like mushy pasta! 🙂 And yes, the flavor is AMAZING!
A buffalo chicken lasagna sounds so good!
Not a fan of bleu cheese. Is omitting them noticable??
I think that it would be okay without it . . . it will definitely taste a little different, but it should still work just fine!
Think bleu cheese could be substituted with ranch by chance?
This came out fantastic. I added a teaspoon of Cajun seasoning and used shredded taco cheese. So good and easy.I also made it with two cans of canned chicken. Easy recipe to keep in the pantry for unexpected casserole. You can also throw it in the oven for 45 min instead.
This was AMAZING!!! I made it without bleu cheese. This is one of those few recipes that tastes just as good reheated the next day and the next after that! LOVE!
This is one of our favorite meals! My kids like it, we love it, our coworkers love it (we sometimes bring leftovers to share with friends at work). I’m making it again right now actually. Perfect on this cold, fall day in Atlanta.
Try cream cheese
Has anyone tried this recipe with Gluten Free noodles??