Ingredients

• uncooked traditional lasagna noodle
• 4 cooked chicken breast halves
• 1 (28 ounce) jar of prepared pasta sauce
• 1 cup buffalo wing sauce
• 3 bell peppers
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded cheese (mozzarella and cheddar blend)
• 1/2 cup blue cheese, crumbles
• 1/4 cup water

Directions

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

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

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. 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. Repeat layers until you run out of ingredients.

6. 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.

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.

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