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Slow Cooker BBQ Chicken Pizza with Quinoa Crust

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 585kcal
Author Jennifer Draper

Ingredients

  • 1 cup uncooked quinoa
  • 3 eggs slightly beaten
  • 1 cup fresh shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 cup BBQ sauce
  • 2/3 cup shredded cooked rotisserie chicken or other leftover cooked chicken
  • 1/4 teaspoon garlic powder
  • A few slices red onion
  • 1/2 teaspoon dried cilantro
  • 2 cups fresh shredded mozzarella

Instructions

  • Cook quinoa according to package directions and allow to cool
  • Mix cooled quinoa with egg, Parmesan cheese, and Italian seasoning
  • Press into large oval crock that has been sprayed well with non-stick spray to form a crust that comes up slightly around the edges
  • Top with BBQ sauce leaving the raised edges exposed
  • Toss together chicken and garlic powder then place evenly over pizza
  • Add red onion and cilantro
  • Top with cheese
  • Cover but prop lid open slightly (I used a wooden spoon handle)
  • Cook on high for 3-4 hours until eggs are done and crust is set and cheese is melted
  • Turn off heat and let set for up to 30 minutes before slicing and removing from crock (this will make it hold together much better)

Nutrition

Calories: 585kcal | Carbohydrates: 44g | Protein: 37g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 201mg | Sodium: 1185mg | Potassium: 482mg | Fiber: 3g | Sugar: 12g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 640mg | Iron: 3.7mg