Slow Cooker Buffalo Chicken Lasagna

When I discovered this recipe over on another website, I was all excited. The poster raved about it and said that this recipe would be going into her family's meal rotation. I've tried other of her meals and enjoyed them, so I jumped on the chance to try it. I LOVE Buffalo Chicken, and I love lasagna, so what more could I want???

The Hubby and I prepped the food and got it cooking in the slow cooker so we'd have it just in time for dinner this evening. As it cooked throughout the day, I was a little disappointed as I never got the Buffalo Chicken whiff I thought I would . . .

When it was ready, I was so excited. Unfortunately, I wasn't overly impressed. I wanted the Buffalo Chicken taste to knock me over, but it didn't do that. The Hubby liked it and it was easy to toss together, so I will probably make it again, but it won't go in MY favorites file.

Ingredients:

Uncooked lasagna noodles

3 cooked skinless boneless chicken breasts, chopped

1 jar pasta sauce

1 cup buffalo wing sauce

3 red, yellow and/or orange bell peppers, chopped

1 15 0z tub ricotta cheese

2 cups shredded mozzarella and cheddar cheese blend

1/2 cup bleu cheese crumbles

1/4 cup water

Directions:

Use a 5 qt oval slow cooker for best results. Spray inside of slow cooker with cooking spray. In large glass bowl, combine cooked and chopped chicken breast, pasta sauce and buffalo wing sauce. Ladle spoonful of sauce mixture on bottom of slow cooker. Cover the sauce mixture with a layer of lasagna noodles (breaking some to cover sauce). Add a layer of ricotta cheese on top of noodles. Add a layer of chopped bell peppers. Sprinkle a layer of cheese blend. Repeat layers until you run out of ingredients.

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

Cover and cook on low 6-7 hours or on high for 4-5 hours. When cooking time is complete, unplug and take the lid off of the slow cooker. Let stand for 20 minutes before serving.