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Slow Cooker Buffalo Chicken Lasagna Recipe

This Slow Cooker Buffalo Chicken Lasagna combines two classic recipes into one delicious dish. 
Serving8
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

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
Cuisine: American
Course: Main Course