Slow Cooker Buffalo Chicken Pizza Loaf
- Preparing Time: 15 minutes
- Total Time: 2 hours and 55 minutes
- Served Person: 1
- 1 tablespoon active dry yeast
- 2 1/2 cups all-purpose flour
- 1 cup milk
- cooking spray
- 1 tablespoon honey
- 1 onion, diced
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese divided
- 1 large cooked chicken breast diced
- 1/2 cup hot pepper sauce such as frank's redhotâ®
- Carbohydrate 308.269427032072 g
- Cholesterol 94.8266667468284 mg
- Fat 31.6334333619675 g
- Fiber 25.1857876822346 g
- Protein 83.8729246759248 g
- Saturated Fat 16.5906156809662 g
- Serving Size 1 1 Recipe (1578g)
- Sodium 9998.35742834292 mg
- Sugar 283.083639349838 g
- Trans Fat 3.58792233714187 g
- Calories 1833 calories
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.
