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Recipe Category: Lunch-Dinner
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Crock Pot Buffalo Chicken And Eggplant Lasagna Slow Cooker Recipe
Ingredients
- 2 lbs. of boneless chicken breasts
- 1 large purple eggplant, sliced medium thin
- 1 cup of Frank’s Red Hot Sauce
- 1 medium white onion, sliced thin
- 2 to 4 cups of fresh baby spinach
- 1 /2 to 1 cup of crumbled bleu cheese
- 4 garlic cloves, minced
- salt, pepper, and parsley to season the chicken
Method
- Slice the eggplant and place in a bowl of water to soak
- Chop the chicken into chunks and pound them thin
- Season the chicken with salt, pepper and parsley
- Combine the hot sauce, minced garlic, onion slices and chicken in a bowl and toss
- Strain the eggplant and dry with kitchen towels
- Layer the crock pot with some sauce, then the eggplant slices and then the chicken and spinach and then repeat the layering
- Cook for 5 hours on low or 3 hours on high
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