Crockpot Buffalo Chicken

Crock Pot Buffalo Chicken and Eggplant Lasagna Slow Cooker

Crock Pot Buffalo Chicken And Eggplant Lasagna Slow Cooker

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

1. Slice the eggplant and place in a bowl of water to soak
2. Chop the chicken into chunks and pound them thin
3. Season the chicken with salt, pepper and parsley
4. Combine the hot sauce, minced garlic, onion slices and chicken in a bowl and toss
5. Strain the eggplant and dry with kitchen towels
6. Layer the crock pot with some sauce, then the eggplant slices and then the chicken and spinach and then repeat the layering
7. Cook for 5 hours on low or 3 hours on high