Face it, Chicken Parmesan is one of the best Italian dishes around. Skip the expensive white tablecloths and $8 glasses of wine and make your own at home. Plus, it’s a weight watchers recipe, so you can leave the guilt at the restaurant.
For me, the best recipes are those you can use over and over again. I absolutely love Crock Pot Buffalo Chicken, (seriously – three ingredients, 5 hours on low and magic!) but after my initial meal, I have SO many left overs! So, after a delicious grilled buffalo chicken & cheese sandwich (my classic grilled cheese with the chicken spread in between) and some delicious buffalo chicken rolls, I was left with a massive container of leftovers.
Since it was going to snow today, Andy suggested I make Buffalo Chicken Pizza. I figured sure, I’ve got the pizza crust and plenty of cheese (if you didn’t know, I’m somewhat of a cheese-a-holic). What I didn’t assume was how delicious it would be!
Buffalo Chicken Pizza:
For the chicken:
- One bag frozen chicken breasts
- One container hot sauce (I used Frank’s Red Hot Buffalo Sauce, but I’m definitely trying Sybergs next time)
- One packet Hidden Valley Ranch Mix
Dump all ingredients into the crock pot (the chicken can stay frozen!). Cook on low for 5 hours. After 5 hours, shred the chicken with two forks (it should fall apart) and cook another hour.
If you’d like, you can prepare this the night before since the chicken will be reheated later.
For the Pizza:
- Pillsbury Thin Pizza Crust
- 1/2 Bag Pizza Cheese (provel or a mix)
- 1/2 Bag Kraft Triple Cheddar Cheese
- Bacon Bits (optional)
Preheat oven to 400 degrees. Roll out dough onto greased pizza pan and precook for 5 minutes. In the meantime, mix your bacon bits with the buffalo chicken. Once the dough has precooked, layer chicken on. Add pizza cheese, then Triple Cheddar on top. Bake for another 6 minutes, or until crust is golden brown.
This is definitely a new favorite in our house, and hopefully it will be in yours, too!