Slow Cooker Recipe: Buffalo Chicken Lasagna
Feb. 19, 2009 — -- Stephanie O'Dea, a mother of two, gave herself a challenge: Use a slow cooker every day to feed her family for a year. What began as a way to save time and money turned into 365 days of good eats.
Check out two of her recipes below, and visit http://crockpot365.blogspot.com/ for more.
uncooked traditional lasagna noodles (I used Tinkyada brand)
4 previously cooked chicken breast halves
1 jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
1 15-ounce tub of ricotta cheese
2 cups shredded cheese (mozzarella and cheddar blend)
½ cup bleu cheese crumbles
¼ cup of water (add at very end)
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. Ask me how I know this.
