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Slow Cooker Buffalo Chicken Lasagna

 Slow Cooker Buffalo Chicken Lasagna
When I make this tasty chicken lasagna at home, I use a whole bottle of buffalo wing sauce because my family likes the slow cooker dish nice and spicy. Use less if you prefer, and increase the pasta sauce.—Heidi Pepin, Sykesville, Maryland
8 ServingsPrep: 25 min. Cook: 4 hours + standing


  • 1-1/2 pounds ground chicken
  • 1 tablespoon olive oil
  • 1 bottle (12 ounces) Buffalo wing sauce
  • 1-1/2 cups meatless spaghetti sauce
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 9 no-cook lasagna noodles
  • 2 medium sweet red peppers, chopped
  • 1/2 cup crumbled blue cheese or feta cheese
  • Chopped celery and additional crumbled blue cheese, optional


  • In a Dutch oven, cook chicken in oil over medium heat until no longer
  • pink; drain. Stir in wing sauce and spaghetti sauce. In a small
  • bowl, mix ricotta and mozzarella cheeses.
  • Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker.
  • Layer with three noodles (breaking noodles to fit), 1 cup sauce, a
  • third of the peppers and a third of the cheese mixture. Repeat
  • layers twice. Top with remaining sauce; sprinkle with blue cheese.
  • Cover and cook on low for 4-5 hours or until noodles are tender. Let
  • stand 15 minutes before serving. Top with celery and additional blue

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Slow Cooker Buffalo Chicken Lasagna (continued)

Directions (continued)

  • cheese if desired.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (calculated without optional ingredients) equals 445 calories, 23 g fat (11 g saturated fat), 104 mg cholesterol, 1,996 mg sodium, 28 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.