Best 4 Slow Cooker Buffalo Chicken Pizza Loaf Recipes

BUFFALO CHICKEN MEATLOAF

Steps:

• Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
• In large bowl, mix all ingredients except Buffalo wing sauce. Add 1/4 cup of the Buffalo wing sauce; mix well to combine. Press mixture in pan.
• Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads at least 165°F. Carefully drain meatloaf. Let stand 10 minutes. Pour remaining 1/4 cup Buffalo wing sauce over loaf before slicing.

SLOW COOKER BUFFALO CHICKEN PIZZA LOAF

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes.
• Combine chicken and onion in a bowl; stir hot sauce into chicken mixture.
• Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese.
• Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.

SLOW COOKER BUFFALO CHICKEN PIZZA LOAF

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes.
• Combine chicken and onion in a bowl; stir hot sauce into chicken mixture.
• Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese.
• Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.

BUFFALO CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Rub raw chicken with salt and pepper - set aside.
• Melt 2 tbsp butter in a saute pan over medium-high heat. Add chicken and cook until the chicken is almost cooked through. It will finish cooking in the oven. Then, remove chicken from the pan and place in a bowl.
• In the same pan, melt 3 tbsp of butter over medium heat. Whisk in Frank's pepper sauce, white wine vinegar, and Worcestershire sauce. Add red cayenne pepper, garlic powder, salt, and pepper. Bring the mixture to a slow boil and cook for 5 minutes.
• Pour the buffalo sauce over the cooked chicken and mix until the chicken is covered. If the sauce is too thin, add in 1 tbsp all-purpose flour and mix thoroughly.
• Preheat the oven to 500°F with a baking stone or a heavy baking sheet inside the oven.
• Stretch the pizza dough into a 14" thin disk. Place the dough on a lightly floured pizza peel or an upside-down baking sheet.
• Working quickly so that the dough does not adhere to the peel, top the dough with a thin layer of mozzarella cheese, then add the buffalo chicken and blue cheese crumbles, and finally top with the remaining mozzarella cheese. In addition, you can drizzle some hot sauce on the top.
• Transfer the pizza to the baking stone (or baking sheet) and cook until the crust is golden brown, about 8-10 minutes. Remove from the oven and top with blue cheese or ranch dressing.
• Enjoy!