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Slow-Cooker Chicken Mini Gorditas

  • Prep 10 min
  • Total 25 min
  • Servings 6
  • Pinterest
    1K
  • Print
    2K
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5 easy ingredients are all you need to make this food truck-inspired recipe. Perfect as a party appetizer or dinnertime dish, it’s full of favorite flavors served in a whole new way! MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

4
chicken boneless, skinless breasts
3
cups BBQ sauce
1
tube Pillsbury™ refrigerated thin pizza crust
2/3
cup purple onion or scallions, chopped
2/3
cup fresh cilantro, finely chopped
2
cups cheddar or pepper-jack cheese (optional)
Nonstick olive oil spray

Steps

Hide Images
  • 1
    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.
  • 2
    Shred chicken in the slow cooker, stirring the remaining cup of sauce.
  • 3
    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.
  • 4
    Top with shredded BBQ chicken, onion, cilantro and cheese (if using). Serve and enjoy!
 

Nutrition Information

No nutrition information available for this recipe

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