Slow Cooker Buffalo Chicken Lasagna

1. 1

   Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.

2. 2

   In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.

3. 3

   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.

4. 4

   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.

5. 5

   Repeat layers until you run out of ingredients.

6. 6

   Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

7. 7

   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.

* Per serving · 4 servings · Values may vary.