Slow Cooker Buffalo Chicken Lasagna Recipes

BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

SLOW COOKER BUFFALO CHICKEN LASAGNA

Steps:

• Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.
• In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
• 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.
• 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.
• Repeat layers until you run out of ingredients.
• 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.
• 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.

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• 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.