So this recipe for bbq chicken pizza came about for 2 reasons. First, I LOVE bbq pizza. I will ALWAYS order a bbq pizza over a traditional pizza any day if I see it on the menu. And second, when I make my slow cooker bbq chicken, I always have left overs and this is my favorite way to use it up! I use a store-made pizza crust for this pizza so it’s incredibly quick and easy to throw together. And you can top it with anything you like!
Recently OXO sent me a few goodies and I used them to make this recipe and OH MY did it make things easier!!
First was the non-stick pizza pan. I have no idea how I lived without a non-stick pizza pan. I put this sticky pizza dough on the pan and pressed it in and it slid right off when it was done!
After topping the crust with the olive oil and salt, I pre-baked it a little bit before adding the toppings to make sure that it was nice and crispy on the bottom. Nobody likes soggy pizza crust!
OXO also sent me this amazing grate and slice set and I’m in love! I used it to slice my onions crazy thin and to also grate the cheese.
After the pizza crust is pre-baked you can go ahead and top it with all the toppings! I went in this order, sauce, bbq chicken, onions, corn, cheese, more sauce.
After topping, it gets baked again for 20-25 minutes until it’s perfectly melty and the crust is crispy and your house smells amazing!
Oh and BONUS!! OXO also sent me a new pizza slicer! It’s for non-stick pans! The metal slicers will totally ruin a non-stick pan so make sure you pick one of these plastic pizza slicers up!
Take your pre-made pizza dough and spread it out over your pizza pan. I use this OXO one and it's amazing. Literally nothing sticks to it! I just use my hands and spread it out as close to the edges as I can. It doesn't need to be perfect.
Brush the crust with the olive oil and then sprinkle with 1/2 tsp of salt and bake the crust for 6-8 minutes. (Just until it starts to rise and puff up)
Once your crust os out of the oven, add your BBQ sauce and spread it evenly all around. (I leave about an inch around the outside for a crispy crust)
Meals don’t get much easier than this! This slow cooker bbq chicken is so easy, it’s only 5 ingredients, and it’s one of those staples that I use for so many other dishes. I use it for sandwiches, bbq pizza, bbq chicken nachos…the possibilities are endless! I just throw it in the slow cooker in the morning and it’s ready by lunch time!
I actually had it in the slow cooker today while I went grocery shopping with the kids and when we came home, it was done and ready for lunch! Nobody likes waiting to eat lunch after you’ve been grocery shopping! I’m also always starving when we come home from church on Sundays and this so happens to be the perfect amount of cooking time to be done when we get back home…win win!
I can’t wait for you guys to try this one and see how easy and seriously delicious it is!!
Slow Cooker BBQ Chicken
Author: Coco and Ash
1/3cupgrated onion(you could also chop it but I like them to melt away)
2tspliquid smoke(found near the marinades)
Add chicken to the slow cooker, then top with the onion, liquid smoke, bbq sauce, and brown sugar.
Cook on high for 3 hours.
Shred chicken with 2 forks then cook another 30 minutes.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeyondTheSandwich #CollectiveBias
It always makes me so happy when I discover a recipe that not only tastes AMAZING, but is also so easy to pull together. This cheesy ham (I use Castle Wood Reserve® ham) hash brown casserole is one of those dishes! The hash browns are smothered in a creamy sauce with cheese and the flavor from the marinated Castle Wood Reserve® ham and the onions make this dish a huge hit!
All of the ingredients get tossed together at once and then it gets baked in a casserole dish topped with more cheese! It’s perfect for feeding a crowd and it will definitely be on my Easter lunch table!
A couple more reasons why this recipe is great are that it uses sliced ham and I ALWAYS have left-over lunch meat ham that I’m trying to use up and I also discovered Castle Wood Reserve® ham! It’s deli style sliced ham but it’s better! And this ham definitely goes #BeyondTheSandwich! It’s uncured, marinated, and a lot less expensive than buying from behind the deli counter. I also found it at Walmart so I know you’ll be able to find it too! It’s next to the deli department (not by the packaged ham) if you’re on the search.
5 from 1 vote
Cheesy Ham Hash Brown Casserole
Hashbrowns, ham, and cheese combined with a creamy sauce, topped with cheese, and baked to perfection!
Author: Coco and Ash
30ouncebag of frozen hash browns
1cancream of chicken soup
1/3cupfinely diced onion
16ouncessliced deli-style ham(I use Castle Wood Reserve® lunch meat)
Mix together the cheddar cheese and the parmesan cheese and then save 1 cup of that mixture for topping the casserole.
Get out your largest bowl and add in all of the ingredients (except for 1 cup of the cheese mixture) and mix together. It will seem dry but it's just because the frozen hashbrowns make the sauce thicken up.
Grease a 9x13 casserole dish and add the hashbrown mixture.
These bacon brown sugar green beans are pretty much the best green beans I’ve ever had. I made them a while back for the first time and I was in love.
I was actually under the impression that I hated green beans when I was a kid. Someone (who shall remain nameless) only ever served me green beans from a can. Sooooo when I had fresh green beans, I couldn’t get enough of them. THEN when I tried fresh green beans with bacon and brown sugar…game changer! This definitely isn’t your every day “figure-friendly” green bean recipe but it’s still a veggie and that counts for something right?!
These green beans are insanely good! They are smothered with savory bacon and sweet brown sugar and seasoned to perfection. They will definitely be a hit with your family as much as they are with mine!
(See video below for step by step instructions!!)
Bacon & Brown Sugar Green Beans
Author: Coco and Ash
1lbfresh green beans(ends trimmed)
6slices of bacon(cut into small pieces)
1/2tspeach: salt, pepper, garlic powder
Bring a pot of water to boil and boil your green beans for 5-8 minutes. (5 if you like them very crisp)
Remove the green beans from the boiling water and set aside to drain on a paper towel. (You don't want them to be too wet or it will splatter like crazy when you add it to the bacon mixture)
In a large skillet over medium heat, cook your bacon pieces until they are slightly underdone then drain off the bacon grease.
Bring the skillet with the bacon back to the heat and add your butter, brown sugar, and seasonings and stir until everything is melted together. (Just about 2 minutes)
Add your green beans to the skillet and toss to coat with the bacon mixture.
Poppy seed chicken is something I have been eating since I was a kid and It’s always been one of my favorite comfort food meals! There are so many variations that you can make to this recipe like adding in veggies, rice, or noodles, but it’s perfect even without any extras! The sauce is so rich and creamy and the Ritz cracker topping is so buttery and crunchy! I like to make it with rice in the bottom of the dish to soak up some of that sauce. This might be called poppy seed chicken, but the sauce is totally the star of this dish. (Sorry little poppy seeds) 🙂 My family goes crazy for this stuff!
I made this last week and I’m already craving it again looking at these pictures! I don’t think anyone will mind if I make it again soon though! 🙂
5 from 4 votes
Poppy Seed Chicken
A chicken casserole with a rich and creamy sauce and crispy buttery topping!
Author: Coco and Ash
4chicken breasts(Cut into bite sized pieces)
1tsp eachsalt, pepper, garlic powder(divided)
210.5 ounce cans of cream of chicken soup
4cupscooked rice(optional but super yummy)
Preheat your oven to 350 degrees.
If you would like to add the rice to the bottom of the casserole, layer it on the bottom of your 9x13 casserole dish first. *You can use leftover rice or one of the quick microwavable bags of rice. No need to make it fancy!
Cut your chicken into bit size pieces and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Heat a large sauté pan and cook your chicken on medium heat until it's just cooked throughout. Make sure not to over cook since it's going back in the oven.
Add your chicken to the casserole pan on top of the rice (if you're making this with rice) or just add it to the bottom of the pan.
In a large bowl, mix together your sour cream and **cream of chicken soup, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp, garlic powder and 2 tsp of poppy seeds. Once combined, spread this on top of the chicken. (This is why the rice is so great! It mixes with all that yummy sauce!)
In a small bowl, mix together your crushed ritz crackers, melted butter, and ***poppy seeds. Sprinkle this on the top of the casserole.
Place in the oven for 25 minutes until the top gets a little browned. I let it cool for about 15 minutes before serving. ENJOY!!
*The rice in this dish makes it a little heartier but I have made it plenty of times without the rice and it's still just as delicious!
**I have made this dish with low fat sour cream and it's still great. However, I would NOT make it with low fat or "heart healthy" cream of chicken soup. It makes the casserole watery and have less flavor.
***Also I know this is called "poppy seed" chicken but I've also make it quite often without the poppy seeds because I didn't have any on hand. It's still amazing! (And you won't have little black things stuck in your teeth hee hee)
(You can serve it with any kind of veggies you like too! The sauce is delicious on veggies!)