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This recipe is from Stephanie O'Dea, a mother of two children, that challenged herself to make at least one crock pot recipe a day for the whole year. This recipe was on Good Morning America's website.


  • uncooked lasagna noodles
  • 4 previously cooked chicken breast halves
  • 1 jar of pasta sauce
  • 1 cup of buffalo wing sauce
  • 3 red, yellow or orange bell peppers
  • 1 (15 ounce) tub of ricotta cheese
  • 2 cups of shredded cheese (mozzarella and cheddar blend)
  • 1/2 cup of blue cheese crumples
  • 1/4 cup of water (to add at the end)


  • Use a 5 quart slow cooker.
  • In a large bowl, combine chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
  • Ladle a big spoonful of sauce into the bottom of the crockpot. Cover with a layer of uncooked lasagna noodles.
  • Add a layer of ricotta cheese on top of the noodles, and a layer of chopped peppers.
  • Sprinkle a hand full of the 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.

Categories: Crock-pot  Poultry 

Author Credit: Stephanie O'Dea

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