Slow-Cooker Chicken Mini Gorditas
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Updated September 20, 2016
chicken boneless, skinless breasts
tube Pillsbury™ refrigerated thin pizza crust
cup purple onion or scallions, chopped
cup fresh cilantro, finely chopped
cups cheddar or pepper-jack cheese (optional)
Place chicken breasts and 2 cups BBQ sauce in a 2-4 quart slow cooker. Cover and cook on Low for 6-8 hours, or on High for 4-6 hours.
Shred chicken in the slow cooker, stirring the remaining cup of sauce.
Unroll and stretch out pizza dough and cut into 6 three-inch circles. Heat a skillet over medium heat, sprayed with nonstick cooking spray. Stretch each dough circle before adding to pan. Using 2 spatulas, continue to stretch circles as the first side cooks. Cook the dough circles in skillet, flipping so both sides cook to golden brown.
Top with shredded BBQ chicken, onion, cilantro and cheese (if using). Serve and enjoy!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.