Rotisserie Style Chicken - in the Crockpot!

I found some whole chickens for a very good price at Target a few weeks back, and there they have sat in my deep freeze ever since - just waiting for the perfect recipe to come and save them! That's where A Year of Slow Cooking came to the rescue (again! She is brilliant with crockpot recipes!). We LOVE us some rotisserie chicken, and I usually just purchase the marked down birds that didn't sell the day before at Fareway - only $3.99 and all I have to do is heat it up! This was was cheaper (because I got the birds on sale) and (I think) much more delicious. Probably because the labor of love was involved ;) This really couldn't get any easier (well, except for buying it hot and ready from the grocery store...but homemade wise, I mean!) and is a super delicious, moist, falling off the bone meal to make for your loved ones!

Ingredients

--1 Whole Chicken, skinned (4-5 pounds)

--2 tsp Kosher Salt (3 tsp. if you like them as salty as in the store)

--1 tsp Paprika

--1 tsp Onion Powder

--1/2 tsp Dried Thyme

--1 tsp Italian Seasoning

--1/2 tsp Cayenne Pepper

--1/2 tsp Black Pepper

-- Pinch of Chili Pepper

Directions

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes awhile - so be prepared to spend a little time getting down and dirty with this chicken. If skin doesn't bother you - or if you'd PREFER to have it on the bird - then by all means don't skin it. Just pull the yuckies out from inside the chicken.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Be sure to check out Foodie Friday over at Designs bt Gollum!

Honey Lime Chicken Enchiladas

HAPPY CINCO DE MAYO!! (just a side note. I've never celebrated Cinco de Mayo before. I'm not even totally sure what it's supposed to be celebrating othen than the Fifth of May. I just always take it as a good opportunity to enjoy me some ooey gooey Mexican food!)

There is nothing better than a big 'ol creamy enchilada covered in cheese and still piping hot from the oven! Got your mouth watering yet (or are your arteries clogging just thinking about it)? I'm kind of picky when it comes to my Mexican fare, I like it spicy, but not too spicy, and I like it creamy, cheesey, ooey and gooey! So when I found this recipe over at Real Mom Kitchen, I was intrigued by the title. Honey Lime Chicken Enchiladas huh? It sounded pleasantly different. Then when I read the ingredients and saw that it was a creamy, cheesy, ooey and gooey enchilada recipe I didn't even hesitate about putting this on my "must try ASAP" list!

This recipe did not disappoint! It had the perfect amount of spiciness, which surprised me, considering that there is an entire tablespoon of chili powder in here! I even contemplated cutting that amount in half, but the sour cream mixture really toned the spice down I think. It also had the perfect amount of creamy and ooey gooey...except next time I may add more cheese. Because we all know there is never too much of ooey gooey cheese when it comes to a recipe like this!

Ingredients...

...6 T. honey

...5 T. lime juice ime)

...1 T. chili powder

...1/2 tsp. garlic powder

...1 lb chicken, cooked and shredded

...8-10 flour tortillas

...1 lb shredded cheese

...16 oz. green enchilada sauce

...1 c. sour cream

Directions....

In a medium sized bowl, stir honey, lime juice, chili powder, garlic powder and all but 1 cup of the shredded cheese into chicken until it is well coated. Let marinate for a half hour or longer. Meanwhile, prepare a 9x13 pan by greasing the sides and bottom and then pouring 1/2 cup of the enchilada sauce on the bottom of the pan. Once chicken has marinated, spoon some into a tortilla, wrap up and place seam side down in the pan. Repeat until all 8-10 tortillas are filled. To the remaining chicken mixture, add sour cream and enchilada sauce and stir until smooth and well combined. Pour mixture over the enchiladas. Sprinkle with remaining shredded cheese and bake at 350 for 30 minutes.

Cinnamon Chicken

I originally discovered this recipe three years ago. I was living in a dorm room in which my only means of cooking was a toaster oven or microwave. Not exactly the tools for a gourmet meal. Actually, it wasn't exactly the means for an any kind of meal. So while I was cruising around Allrecipes one slow afternoon while working in the college admissions office, I found this recipe and immediately emailed it to my dad with the line "you should make this when I come home this weekend!". Being the good daddy that he is, this wonderful chicken was just being pulled out of the oven when I walked in the door that weekend :)

I've made this recipe on my own a few times since, and I've come to the conclusion that I just am going to have to ask Dad what he did different from the recipe, because for some reason I just don't remember it coming out this way. Don't get me wrong, this chicken recipe is positively 100% delicious! It is so moist and juicy, with great flavor...but I just don't remember there being so much spice and seasonings all over each breast. So I just really want to find out how Dad got each chicken piece packed with flavor without the spices encrusting each piece.

Or. Maybe my mind is playing tricks on me and I only remember a different outcome to this recipe because I was used to cafeteria mystery meat and ramen noodles at the time. So anything and everything else seemed gourmet. It's a puzzler...

Ingredients...

...4 boneless, skinless chicken breasts

...1 tsp. ground cinnamon

...2 T. Italian style seasoning

...1 1/2 tsp. garlic powder

...3 tsp. salt

...1 tsp. ground black pepper

Directions...

Place chicken in a greased baking dish. Sprinkle each breast evenly with all spices. Bake at 350 for 30 minutes, or until the chicken is no longer pink in the middle and the juices run clear.

Crockpot Chicken Cordon Bleu

I have never eaten chicken cordon bleu. Ever. I've heard great things about it, and I've been interested in giving it a try, but it seems that every recipe I've found calls for bleu cheese. I don't like bleu cheese. So I've steered clear. But when I found this particular recipe over at A Year of Slow Cooking that didn't call for even a HINT of bleu cheese, I jumped on it! I mean chicken wrapped around ham and gooey cheese? I'm all over that (have you noticed yet that I really love me some ooey, gooey cheese?)

The sad part? I didn't use presliced cheese. I used block cheese that I sliced myself. Apparently too thick. Because the cheese all melted right out of the chicken and into the sauce. So I couldn't even tell it was there. It was a sad moment when I discovered that. Next time I'll know. Use thin (like paper thin) slices if you want that ooey gooey goodness.

And oh how I long for that ooey gooey goodness!

Ingredients...

...4 boneless, skinless chicken breasts

...4 slices Ham
...4 slices Cheese (I used mozzerella)
...1 can Cream of Chicken Soup
...2 T. milk

Directions...

Prepare your crockpot by greasing the bottom and sides with cooking spray. One at a time, place each chicken breast in a gallon size Ziploc bag and pound thin. Remove from the bag and place 1 slice of ham and 1 slice of cheese on top of each breast. Roll up chicken breast and place seam side down in the crockpot. In a small bowl, wisk together the milk and cream of chicken soup until smooth. Pour mixture over the chicken breasts. Cook on low for 6-7 hours.

Chicken A La King

There are lots of recipes for chicken served over pasta, but one I had never heard of before was Chicken A La King. This title baffled me. What does "A La King" mean exactly? My only guess was "for the"...Chicken for the King? I could believe it. I decided I'd better translate it though, or curiosity was going to get the best of me. So I found an online translator and typed in "a la", which is apparently french for "with". Chicken with King? I still don't get it. At least with "a la" it sounds fancy and not confusing. Well...sort of not confusing.

I found this recipe in my Taste of Home Slow Cooker Favorites Cookbook. I strive to use my slow cooker two times a week, and to have chicken once or more per week. So I figured why not give this a shot. The slow cooker part of it is just for the chicken portion...and then was served a la (teehee...) rice.

Ingredients...

...1 can Cream of Chicken soup
...3 Tbsp. flour
...1/4 tsp. pepper
...dash cayenne pepper
...1 lb. chicken, cooked and cut into cubes
...1 celery rib, chopped
...1/2 c. chopped green and red peppers
...1/4 c. chopped onion
...1 (10 oz.) pkg. frozen peas

Directions...

Combine all ingredients in a slow cooker and cook on low for 2-3 hours, until the mixture is bubbly and heated through. Serve over rice.

To see more great crockpot recipes, be sure to check out Crockpot Wednesday over at Dining with Debbie and the Crockpot Carnival going on over at Smockity Frocks!

Slow Cooker Creamy Chicken Fettuccine

And now for the main dish of the night...Slow Cooker Creamy Chicken Fettuccine. I thought long and hard about what would make a good main dish recipe for your big night in, and chose this one for a multitude of reasons.

a) For some reason pasta dishes speak "elegance" to me. And after all, elegance is what we're going for on this romantical night.

b) It's in the slow cooker. Which means you don't have to slave over the stove all day to prepare this meal. Instead you can slave away in front of the mirror getting all dolled up for your lovey.

c) Pasta dishes can be paired with a lot of sides very easily. So even if this is the only thing you make off of my "menu" for Valentines Night...then at least you can rest assured it will pair easily with any number of side dishes.

Okay, that's it. I don't quite know if three reasons qualifies as a "multitude" of reasons. But it'll just have to do.

I found this recipe in my trusty copy of Taste of Home's Slow Cooker Cookbook. I originally purchased this cookbook during their annual $5 cookbook sale with the intentions of giving it as a Christmas gift. And then I flipped through it upon recieving it in the mail. Well, let's just say that I gave myself a Christmas gift this year :)

Ingredients...

...1 1/2 lb. chicken, cut into chunks
...1/2 tsp. garlic powder
...1/2 tsp. onion powder
...1/8 tsp. pepper
...1 can cream of chicken soup
...1 can cream of mushroom soup
...4 oz. process cheese (I used American cheese slices, but Velveeta works nicely as well)
...1 can olives
...1 pkg. fettuccine or spaghetti noodles

Directions...

Place all ingredients except for the pasta in a slow cooker. Stir until well combined. Cook on low for 3 hours. Prepare pasta according to package directions, drain, and serve with sauce.

White Lasagna

I know, I know. This picture looks totally unappetizing. But trust me, this is a really great recipe! It's super simple and super delicious. That just can't be beat, right? I got this recipe from one of my coworkers. I had been thinking about how to make something like this on my own, and then she burst in the door at work one morning excited to tell me about this a-maz-ing recipe her sister had made the night before that I just had to try. I'm glad she told me how her sister did it before I started experimenting, because I was going with a whole lot more complicated recipe in my head. You have two options for the sauce...you can go the super easy route like I did and use a jar of Ragu alfredo sauce. Or you can make your own alfredo sauce. It's totally up to you. Really.

Ingredients...

no picture, sorry! But no worries, there are only 4 ingredients, so it won't be too hard to imagine!

...6 lasagna noodles

...2 cooked chicken breasts, shredded or cubed

...1 jar of Ragu alfredo sauce (or your own homemade alfredo sauce.)

...1 bag shredded mozzerella cheese

Directions...

Depending on your noodles, you may need to boil them. If you have the oven ready noodles though, you're set. Layer 3 noodles on the bottom of a greased 9x13 pan. Pour half of the sauce over the noodles and 1 of the shredded or cubed chicken breasts. Place remaining 3 noodles on top of chicken and cover with remaining sauce and chicken. Cover entire dish with bag of cheese and bake in preheated oven at 350 for 20-30 minutes - until bubbly and warmed through.

Southwest Roll Ups

We love us some good Mexican fare in this house! If hubs offers up a date night to Carlos 'o Kelly's, I'm there in an instant! So when I get a chance to try out a new recipe at home like this one, I get pretty excited to say the least! Not only is this delicious, but it's super simple, and also freezes great, so on those nights when you're strapped for time and don't have all night to prep and cook, you can just whip these out of the freezer, toss in the oven and serve.

Great food that's EASY too?!? My work here is done...

Ingredients...

...1 can refried beans
...1/2 cup salsa
...1-2 cups diced, cooked chicken
...tortilla shells
...shredded cheese

Directions...

In a medium bowl mix together refried beans, chicken and salsa. Place a large spoonful of the mixture in the middle of a tortilla shell and sprinkle with cheese. Roll up and place in a lightly greased oven safe baking dish. Bake at 350 for 25-30 minutes.

Chicken Tetrazinni

I have never tried chicken tetrazinni before. I have actually only even heard of it a handful of times before. I am super glad that I tried it though, this was fabulous! Plus, it's semi-healthy with only cheese and cream of mushroom soup being the questionably fattening ingredients. This is such a great wintery comfort food too. It's creamy and warm. Plus it's easy and it would freeze well and be a great make ahead meal to throw in the freezer for those crazy busy nights when cooking is the last thing on your mind.

Ingredients...

...2 c. spaghetti, cooked
...1 chicken breast or hindquarter, cooked and chopped into pieces
...1 can cream of mushroom soup (chicken will work as well)
...1 c. chicken broth
...1/4 onion, chopped
...1/2 c. pepper (you can use any color. I used green and yellow)

...1 1/2 c. shredded cheese

Directions...

Place all ingredients in an oven safe casserole dish and stir well to combine all ingredients. Bake at 350 for 25-30 minutes.

To see more great main dish recipes, head on over to Cooking During Stolen Moments for the main dish of the Bloggy Progressive Dinner!

Salsa Chicken

So the picture isn't all that appetizing. But this was actually okay. Yes. Just okay. It kind of reminded me of when I put chicken in my crockpot to swim in barbecue sauce. But a little spicier. What bums me out even more is that this recipe took an entire jar of Grandma's homemade salsa to make...and we only had two left. One now. PLUUSSS...Grandma didn't make any more salsa this year...hailstorm got the best of her garden. Darn you mother nature! I guess I'll have to settle for storebought for the next year or so. Anyways. I digress (I've been doing that a lot lately...). Despite that this was something of a let down, it really was good. Hubs enjoyed it. I think part of the reason I didn't enjoy it so much is because it gave me heartburn (which is something I should have thought of before preparing this. I'm pregnant. Heartburn is a given. Oi!). But I bet you'll like it! So, go make this! Let me know what you think...and PLEASE don't let my opinion sway yours. Form your own opinion and let me know what it is!

Ingredients...

No Picture, Sorry! (yet something else I seem to be doing (or more like, not doing) a lot lately...)

...4 chicken pieces (I say pieces because you can use what you choose. Legs. Breasts. Thighs. Whatever...)
...4 tsp. Taco Seasoning Mix
...1 cup salsa
...1 cup shredded cheese

Directions...

Place chicken pieces in a greased oven safe dish or pan. Sprinkle with taco seasoning, covering entire piece. Cover pieces in salsa and bake at 375 until chicken is no longer pink and juices run clear. I'm not giving you an exact time to cook this because the original recipe says that 20-30 minutes will be sufficient. But when I baked mine, it took over an hour to not have pink chicken. So test, test, test that chicken and make sure you aren't eating raw bird for crying out loud!

Brown Sugar Chicken

I love chicken. Probably too much. Because my stockpile is almost out. And I have a deep freezer FULL of other meats...but yet I'm still planning on going out and buying more chicken this week since it's on good sale, when in reality I should wait until next time and eat up some of that other meat...Anyways. I digress. This chicken will make you think that you've tasted a bit of heaven. And then you'll feel guilty about all of the sugar and immediately want to go brush your teeth. But it will all be worth it. Because this chicken is goo-ood! It kind of reminded me of when I toss chicken in the crockpot with BBQ sauce, but it was better! And it didn't taste quite as sugary as I was expecting it to, which was a definite plus!

The Ingredients...

...6 chicken breast halves

...1 cup of brown sugar (I told you that you'd feel guilty...)

...1/4 cup lemon lime pop (I used 7UP)

...2/3 cup of vinegar (I used white)

...3/8 tsp. garlic powder

...2 tbs. soy sauce

...1 tsp. ground black pepper

Directions...

Place chicken breasts in crockpot. Cover with the brown sugar, pepper, garlic powder and soy sauce. Pour in the vinegar and then add the pop (yes. it is supposed to bubble like that!). Cook on low for 6-8 hours or on high for 4-6. The longer you cook it the more tender the chicken will be.

Crockpot Bacon Wrapped BBQ Apple Chicken

Not even kidding you right now, I probably have at least 20 bottles of barbecue sauce in my pantry. Who really needs 20 bottles of barbecue sauce. Especially considering that in the past we've averaged, I'd say about 2 bottles per year. That means we'd be set on barbecue sauce for about the next 10. Unless we start using it on a lot of stuff. That's why I decided to finally give this recipe it's shot at glory after about 6 months of sitting in my "to try" file.

Ingredients...

...1 chicken breast (boneless is really the only way to go for this recipe.) per person
...1 slice of bacon per chicken breast
...2 apples for every 2-3 chicken breasts used
...1/2 cup bbq sauce for every 2-3 chicken breasts used

Directions...

Peel and chop apples. Stir into barbecue sauce and place in crock. Wrap bacon around each chicken breast and set in bbq/apple mixture. Spoon apple/bbq mixture ontop of chicken breasts. Cook on low for 8 hours or high for 4.

My Thoughts...

Excuse the half eaten chicken breast. I completely fogot to photograph until I was almost finished. This was good! I used a bbq sauce that had a lime flavor, and I doubt I'll do that again as it gave it a bit of a tang and covered up the apple flavor. I also felt that the bacon flavor was covered...so perhaps I'll try two slices of bacon per chicken breast next time? Well at any rate, this was really good! Hubs was slightly worried about it when he saw it, but even he enjoyed it. And the smell that wafted through my house as it cooked....downright sinful!

Crockpot Chicken Noodle Soup

We are currently experiencing the lowest temps for mid July in over 100 years. Last night I went to the county fair to see a free concert (.38 Special!) and I actually had to BUNDLE UP (which was quite a feat, considering that most of my winter clothes are still packed away at my grandma's house from the move...). So, I decided to make up a big (crock)pot of soup. I hadn't attempted chicken noodle yet, so I decided to give it a whirl...

Ingredients...

...Chopped, cooked chicken meat (use how ever much or little you want to. I used 1 chicken hindquarter, and it worked out well)
...8 oz. egg noodles
...3 chopped carrots
...1/2 chopped onion
...1/4 cup butter
...12 cups water
...9 chicken boullion cubes
...1/2 tsp. dried marjoram
...1/2 tsp. black pepper
...1 bay leaf
...1 tbs. dried parsley

Directions...

Place everything in the crockpot and cook on high for 4 hours or low for 8.

My Thoughts...

This had a great flavor and came out perfectly! I found it a little strange that after refrigeration it kind of gelled up...not really sure what caused this, but it was still tasty. My noodles also look incredibly misformed, as hubs left the crockpot on warm for several hours after it was done cooking. So the noodles sort of took on a life of their own. Still, they were tasty! Perfect for the FIFTY DEGREE weather we've been having in MID JULY!!!

Cheesy Chicken and Potato Casserole

I like easy casseroles. They make life a little easier. This one is great. It's economical (because I know we all have some Betty Crocker potatoes in the stockpile, and some cheap cheese in the freezer...) and tasty (but not so great for the waistline.

Ingredients....

...1 box scalloped potatoes
...4 potatoes, thinly sliced
...shredded cheese
...2 chicken breasts (cut into chunks or shredded)
...3 tsp. vegetable oil
...1 can cream of chicken soup (not pictured)
...1 can mushrooms (not pictured)

Directions...

Before slicing potatoes, cook slighty in microwave to ensure done-ness in the oven (this is crucial. if you don't slightly bake the potatoes beforehand, then you will have crunchy, undone potatoes in your casserole). In a medium pan over medium-high heat, brown chicken until it is white all through. Prepare scalloped potatoes as directed on box. Stir in sliced potatoes, chicken, cream of chicken soup and mushrooms. Bake at 350* for 15 minutes. Add cheese to top of casserole and return to oven for 10-15 minutes.

My Thoughts...

This was just how I like it, ooey, gooey and cheesy. YUM! This is probably not the best for the waistline, but sometimes those recipes are just too darn tasty to pass up! I love any recipe mainly featuring the potato as they're so economical to purchase, and I love the ooey and gooy-ness of cheese added to any dish! This was great!

Thai Peanut Chicken

I love stir fry! It's delicious, it's easy, it's a cheaper alternative to Chinese take out and it's healthy! This is a new one I wanted to try...

Ingredients...

...2 c. uncooked rice
...4 c. water
...3 T. soy sauce
...2 T. peanut butter
...2 t. white wine vinegar (I ended up using cider vinegar cause it's all I had and it worked)
...1/4 t. cayenne pepper
...3 T. olive oil
...1 chicken breast, cut into strips
...2 1/2 c. green and red pepper strips
...Sprinkling of garlic powder
...Sprinkling of ginger
...1 small onion
...1/3 c. peanuts

Directions...

Cook rice until tender. Set aside. In a small bowl, stir together soy sauce, peanut butter, vinegar, garlic powder, ginger, cayenne and peanuts. Set aside. In skillet, brown chicken in olive oil until browned (about 5 minutes). Set heat to low and add remaining ingredients and peanut butter mixture. Cook, stirring frequently until peppers and onions are tender. Serve over rice.

My Thoughts...

I only tasted this from the pan and I thought it was good, but that the spices were way off. If I make this particular stir fry again, I will probably play around with the spices. However, I served this to hubs for supper that night and he thought it was good. So good in fact, that he asked to take the leftovers to work...and he works a weird shift and doesn't usually eat a meal while at work, just before and after.

Crockpot Chicken & Dumplings

What a comfort food! I tossed this in the crockpot overnight and added the biscuits in the morning while I got ready for work and it worked perfect. Yummo! By the way, ignore the liquor bottle in the background...I didn't realize it was there until just now. How embarassing....

Ingredients...

not all ingredients pictured....

...1 chicken breast, shredded (or cubed, however you want)
...1 can cream of chicken soup
...1 can cream of mushroom soup
...3/4 can water
...1 onion, finely diced
...1 can refrigerated biscuits
...Sprinkling of cumin, poultry seasoning, seasoned salt and pepper
...1 can mixed veggies

Directions...

Put everything in crockpot except for refrigerated biscuits and mix together. Cook on high for 6.5 hours. Place biscuits on top of mixture at the end of the 6.5 hours and cook on high for another 1 to 1.5 hours. Serve.

My Thoughts...

Yummmmmyyyy! I usually hate chicken and dumplings (and chicken pot pie) but this is positively delicious! It's such a comfort food and very tasty! You must try this!

Chicken Wraps

This recipe caught my attention as my mom always used to make chicken and something (stuffing...rice....you get the picture) growing up. So I was eager to try and new variation on the chicken and "carbs" casserole....

The Ingredients....

...1 cooked and shredded chicken breast
...1 package refrigerated crescent rolls
...1/2 c. evaporated milk
...1 can cream of chicken soup

Directions....

Preheat oven to 325* and grease a 9x13 baking dish. Seperate rolls and place some chicken on the widest part of the unrolled biscuit. Roll up and place in pan. Mix soup with milk and pour over rolls. Bake for 45 minutes in preheated oven, or until browned.

My Thoughts....

This was good! It could definetely be a comfort food and a great wintery food as it is a 'heavier' dish. But it was really good!

Chicken Broccoli Divan

This was....well...it could use some tweaking. But with the tweaks, this has the potential to be a keeper in my book!

Ingredients...

...Broccoli (the recipe called for 1 lb. I used 1 bag of Steamers plus one head of fresh.
...1 1/2 cups cooked, shredded chicken meat
...1 (10.85) oz can Cream of Broccoli Soup (I didn't have any, so I used Cream of Chicken)
...1/3 c. Milk
...1/2 c. Shredded Cheese
...1 T. butter, melted
...2 T. bread crumbs

Directions...

Preheat oven to 350*. Boil Broccoli (skip this step if using steamers like I did. Just steam according to package directions). Place Broccoli in bottom of casserole dish. Layer shredded chicken on top. In a seperate bowl, whisk together milk and soup, pour over chicken. Sprinkle with shredded cheese. In a small bowl combine butter and crumbs. Sprinkle over top of cheese. Bake for 15 minutes in preheated oven, or until cheese is bubbly and lightly brown.

My Thoughts...

This was missing something. Spices. When I reheated this for lunch the next day, I mixed in a bit of garlic powder and it really added that missing "something". I think next time I'll add garlic powder and some chopped onion. I also felt that it was missing some sort of a "carb" or "starch" I think next time I will layer some cooked noodles or rice on the bottom before the broccoli. I think that will make this a little more "meal like". I also think that next time I will be stirring the broccoli and chicken into the soup mixture. It just felt too seperated and layered with nothing combined. Otherwise, this is definetely a keeper recipe...it was delish!

BBQ Chicken Pizza

Mmmmm! This was so good! We have homemade pizza night and I was eager to try this! It was good, and hubs liked it too!

I swear I took a picture of the ingredients, but it disappeared off my camera *shrugs*

Ingredients...

...Pizza Crust (I used a Jiffy Mix)

...Cooked, Shredded Chicken (I used about a half of a chicken breast)

...BBQ Sauce

...Shredded Cheese

Prepare crust according to directions. Spread BBQ sauce evenly on crust. Add shredded chicken. Top with cheese. Bake 15-20 minutes or until crust is golden and cheese is melted.

I served this with fresh pineapple and homemade garlic bread, which was just some buttered hamburger buns and sprinkled with garlic powder and cheese. I just threw it into the oven for the last five minutes of the pizza time.

DELISH! I give this 5 stars!!

To see more great recipes using 5 ingredients or less, check out Five Ingredient Fridays over at Paige's Place!