Slow Cooker Buffalo Chicken Lasagna Recipe — Verdict: Delicious!!! It was slightly spicy but not too overpowering, and the feta crumbles added just the right touch. Gotta love Crock Pot recipes!
In my recent books-to-movies kick, I am spending lots of time getting books from our library that I haven’t been able to check out as eBooks. I happened upon the cookbook section and found “Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking” by Stephanie O’Dea. Gotta love CrockPot recipes! Here’s one recipe that I adapted, Buffalo Chicken Lasagna.
WHAT YOU NEED:
- 4 boneless skinless chicken breasts, cooked (I baked them @ 400F for 20 mins) and chopped
- 1 (24-oz) jar pasta sauce
- 1 c. Franks buffalo wing sauce
- 8-10 uncooked lasagna noodles
- 15 oz. container ricotta cheese
- 3 c. shredded cheese
- 1/2 c. crumbled feta
- 1/4 c. water
WHAT YOU DO:
In a mixing bowl, combine the chicken, pasta sauce, and wing sauce. Coat the inside of a 6-qt slow cooker with nonstick cooking spray. Ladle a spoonful into the bottom of the slow cooker. Cover with a layer of uncooked noodles (you might have to break them so they fit the shape of the slow cooker). Add a layer of ricotta cheese on top of the noodles. Add a layer of shredded cheese, and then repeat layering until the ingredients are used up. Add the feta for the final topping, then put the water in the empty sauce jar and shake. Pour the liquid on top of the entire lasagna. Cover and cook on HIGH for 4-5 hours *or* LOW for 6-7 hours. After cooking, unplug and remove the lid. Let sit for 20 minutes before cutting and serving.
If you’re a fan of buffalo wing sauce, check out my other buffalo-y recipes: