Easy Crockpot BBQ Chicken on pizza with pineapple and sriracha

It's been a lazy Sunday since Mike and I are a bit under the weather. We knew the football game was going to be on tonight so I made a gameplan on what would be a delicious dinner. Instead of pulled pork which can be higher in fat, I opted for a lower fat version chicken breast. Slow cooking in the crockpot is so easy! As long as you plan ahead you could even throw all the ingredients in the slow cooker before work, set it on low for 8 hours and have a meal ready for when you get home! So low maintenance and so cool.

Get your ingredients ready. Pictured above is literally all I used and it came out perfect. Put half of your favorite BBQ sauce in on the bottom. Add 3 chicken breasts (not frozen!) and cover the rest with the other half of the bottle. Throw a teaspoon each of the garlic powder and the mustard, and 3/4 cup of brown sugar. 

Then set it on high for 4 hours or low for 8 hours if you need to work or have more time. Beware: This smelt intoxicatingly good while it was cooking. 

Then when it's done, grab a couple forks and start tearing it apart. Delicious pulled chicken! Note: this makes A LOT of pulled chicken. You'll have plenty left over for salads, sandwiches, and whatever tickles your fancy. Tonight I wanted to make pizza!

I got my ingredients ready which included sweet baby rays chipotle BBQ sauce then I used Cabot sharp cheddar, the pulled chicken, and chopped pineapple. 

We got pre-made crust from hannaford but feel free to make your own! I popped it in the oven for 12 minutes and we had one of the best pizzas we ever tasted. 

Served with an IPA of course! Enjoy the game!

Ingredients:

3 boneless chicken breasts

2 18oz bottles of favorite BBQ sauce

3/4 cup cut up pineapple

Cabot shredded sharp cheddar cheese to your liking

Drizzled Sriracha (optional)

__________________________________________________

First put half of one bottle of BBQ in crockpot and turn the heat on high. Add the chicken breasts and pour the other half of the bottle on top. Add the rest of the ingredients and seasonings and stir to incorporate. Throw the cover on and set a timer for 4 hours. Then forget about it. Once it's done pull the chicken apart with two forks and cover and let sit for another 10-15 minutes to let it absorb all the flavor. Start getting your pizza ingredients ready and cut up your pineapple. Use the other bottle of BBQ sauce to put a thin layer on the crust. Add your cheese and by this point your chicken should be ready to put on top. I drizzled some Sriracha over the top for a little extra kick. Then popped them into the oven for 12 minutes. So perfect for a Sunday football game!