Well I guess Mother Nature felt bad after my rant about the heat yesterday! Miraculously today was SO much cooler than it has been. Like the high for today was at least 10 degrees cooler than the high the past 2 days and we had very low humidity and a breeze!!! AMAZING! I can actually walk outside to get into my car and not be completely drenched in sweat before I even get there. In fact this relief from the sweltering heat has cought me with an extra pep in my step!
Anyways, today’s crocpot recipe was another fabulous one, despite my initial reservations. When I saw this recipe for Buffalo Chicken Lasagna I was intrigued, apprehensive, but overall interested since Buffalo Wings are Eric’s number one food choice (that and pizza and tacos). I, on the other hand, only like ‘wings’ if they are covered in any sauce BESIDES Buffalo/Hot Wing sauce. I decided to go for it because Eric kept asking for Italian and I wanted something a little bit different than our usual. This recipe below me away! The wing sauce adds a nice ‘heat’ and flavor to the overall lasagna (this coming from a Buffalo Wing Sauce hater). I was a little worried about what Eric was going to think about this new twist on two of his precious foods but when he ate one huge slice and then went back for seconds I knew it was a hit. This was even more confirmed the next day when he said he couldn’t get this lasagna out of his head and how he wanted a slice as soon as he got off work. I think that’s a sure sign of a WINNER!
Notes: I always ‘doctor’ jarred pasta sauce when when I use it and my ‘doctoring skills’ are expressed in the recipe below. Also the original recipe used left over grilled chicken but I just boiled some and shredded it. I liked this because it gave me ‘more’ chicken for ‘less’ and was easier to spread when layering. Also compared to the other crockpot recipes I have shared so far, this recipe does take some time to prep and assemble. But it is all totally worth it!!!
Buffalo Chicken Lasagna
Prep Time: 30-40 minutes Cook Time: 4-5 hours on high; 6-7 hours on low Serves 5-6
1 (12 oz) box uncooked traditional lasagna noodles
2 chicken breasts
1 large jar of prepared pasta sauce
3/4 cup buffalo wing sauce (I used Frank’s because that’s what we like (I mean Eric likes))
1 tablespoon Italian seasoning
1/2 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper
1 (15 oz) container of ricotta cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup bleu cheese crumbles
1/4 cup chicken broth (add at very end)
Use at least a 5qt crockpot, or cut back on the amount of ingredients.
Pace chicken in a large pot and cover with water. Bring chicken to a boil and boil until done, approximately 20 minutes. When chicken is done cooking. let cool and shred chicken breasts using 2 forks. Set chicken aside.
In a large glass bowl, combine cooked chicken breast, pasta sauce, buffalo wing sauce and prepared veggies.
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.
Add a smear of ricotta cheese to the top of the noodles. Sprinkle on a handful of the shredded cheddar and mozzarella cheeses.
Repeat layers until you run out of ingredients.
Put the 1/4 cup of chicken broth into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Top the lasagna with the bleu cheese crumbles.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.
Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
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