Slow Cooker Buffalo Chicken Lasagna - cooking recipe

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

Preparation

Use at least a 5-quart slow cooker, or cut back on the amount of ingredients.
In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce.
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. Add a layer of chopped bell peppers. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 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.