Slow Cooker Buffalo Chicken Lasagna
Get ready to savor the bold, creamy flavors of Slow Cooker Buffalo Chicken Lasagna—a deliciously spicy twist on a comfort food classic! This easy, hands-off recipe combines tender shredded chicken coated in tangy buffalo wing sauce, rich layers of ricotta and cream cheese, and gooey melted mozzarella, all perfectly nestled between no-boil lasagna noodles. The slow cooker does all the work, creating a perfectly tender and flavor-packed dish with minimal prep time. Topped with a sprinkle of Parmesan and optional green onions for a zesty garnish, this crowd-pleaser is ideal for game days, potlucks, or weeknight dinners. Whether you’re a buffalo sauce enthusiast or a lasagna lover, this unique fusion recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 1 cup Buffalo wing sauce
- 1 cup Ricotta cheese
- 8 ounces Cream cheese, softened
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 9 pieces No-boil lasagna noodles
- 1 cup Ranch dressing
- 2 tablespoons Chopped green onions (optional for garnish)
- 1 as needed Nonstick cooking spray
Instructions
Spray the inside of the slow cooker with nonstick cooking spray to prevent sticking.
In a medium mixing bowl, combine the shredded chicken and buffalo wing sauce. Stir until the chicken is evenly coated. Set aside.
In another bowl, mix together the ricotta cheese, softened cream cheese, and ranch dressing until smooth. Set aside.
Spread a thin layer of the chicken and buffalo sauce mixture across the bottom of the slow cooker.
Place a layer of no-boil lasagna noodles on top, breaking them into pieces if necessary to fit the shape of your slow cooker.
Spread a layer of the ricotta mixture over the noodles, followed by a layer of shredded mozzarella cheese and a sprinkle of Parmesan cheese.
Repeat the layers (buffalo chicken mixture, noodles, ricotta mixture, mozzarella, Parmesan) until all ingredients are used, ending with a layer of cheese on top.
Cover the slow cooker with its lid and cook on low for 4 hours, or until the lasagna noodles are tender and fully cooked.
Once cooked, turn off the slow cooker and let the lasagna sit for 10-15 minutes before serving to allow it to set.
Garnish with chopped green onions if desired, and serve warm.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 2.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
