This Slow Cooker Buffalo Chicken Lasagna combines two classic recipes into one delicious dish. This simple lasagna recipe is full of flavor and your slow cooker does all the work for you!
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.
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.
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.
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