Show of hands… Do you love buffalo chicken? How about lasagna? If you’re a lover of both, then this recipe is for you.

I came across a recipe of Buffalo Chicken Lasagna while surfing Pinterest last week. Pinterest really is a great tool, isn’t it?! The recipe originated on A Year of Slow Cooking. It seemed easy enough to make, but with any recipe I came up with ways to tweak it to suit the taste of my family. Every bite warranted for an “Oh this is soooooo good!” from my husband. You know a meal is delicious when…

This meal does require a fair bit of prep work, but it’s so worth it. The dish makes plenty for leftovers and is perfect to freeze for future meals!

Uncooked lasagna noodles
3 bonesless skinless chicken breasts (cooked and chopped or shredded)
2 sweet bell peppers (chopped, finely)
1 cup Frank’s Red Hot Buffalo Sauce
28 oz  Pasta Sauce
Tub of Ricotta Cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup of water

In a bowl combine the pasta sauce, buffalo sauce and chicken.

Spray your 5-qt. slow cooker with non stick spray. Ladle a large spoonful of your sauce to cover the bottom of your crock pot. Add a layer of noodles. You will need to break them apart to get them to fit.

Spread a layer of ricotta cheese across the noodles. Add a layer of bell peppers and a handful of shredded cheese.

Repeat the layers until you run out of ingredients. I managed to get 4 layers. The final layer should finish with sauce and cheese.

Pour 1/4 cup into your mix bowl and swirl. Pour the liquid over your lasagna.

Cook on low for 4 to 5 hours or on high 2.5 to 3 hours.

If you like bleu cheese, add 1/2 a cup of bleu cheese crumbles to the final layer of the lasagna.

I ran out of sauce while preparing my final layer so I added 1/4 cup more pasta sauce.

I cooked the chicken breast in roasted red pepper dressing for 4 hours on high and shredded., prior to making the lasagna.

Happy eating!

12 Comments on Crock Pot Buffalo Chicken Lasagna

  1. Christine
    February 23, 2012 at 2:11 pm (6 years ago)

    Oh my goodness! That’s all of my faves rolled into one! Bookmarked this because I am definitely making this! Thanks for sharing! 🙂

  2. Just Us Girls
    February 23, 2012 at 5:44 pm (6 years ago)

    Holy cow this looks so darn yummy! I’m going to have to try this one for sure!

  3. Katrina Brady
    February 23, 2012 at 7:25 pm (6 years ago)

    mmmm..slow cooker and lasagne, sounds like something for me. I don’t mind the prep work. Could be done the night before and then just put it on. Love my slow cooker especially when I know I have a busy day coming up!

  4. Did you know Canada
    February 24, 2012 at 12:18 am (6 years ago)

    What a great idea!! I love the idea of noodles working in the crockpot, will be trying this!

  5. OrangeHeroMama
    February 24, 2012 at 12:59 am (6 years ago)

    ohhhhh man!! That sounds YUMM-O!!!

  6. Sober Julie
    February 24, 2012 at 1:25 am (6 years ago)

    Adding this to my recipe list, thanks for sharing!

  7. Anonymous
    February 28, 2012 at 2:45 am (6 years ago)

    What kind of pasta sauce do you use?! like an alfredo or marinara?! sorry if it sounds like a dumb question

    • Nicole
      February 28, 2012 at 2:55 am (6 years ago)

      I used a tomato pasta sauce (more specifically, Prego Original). 🙂

  8. Anonymous
    April 1, 2012 at 1:12 am (6 years ago)

    This was good, but way too spicy! Franks Red Hot is HOT, so 1 cup is too much. Definitely cut the Franks to 1/2 cup or even less. This is not a child-friendly recipe. Men who love buffalo chicken will love this, as mine did. Other than thinking it was too hot, I really enjoyed the flavour. It’s a unique and flavourful recipe, so I would make it again with some modications : )

  9. Anonymous
    September 21, 2012 at 1:06 pm (5 years ago)

    Just ran across this and it looks great! How many servings does this make?

  10. Anonymous
    May 11, 2013 at 7:29 pm (5 years ago)

    do you have this in a printer friendly version to print the recipe?


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