Semi-Slow Cooker Chicken Enchilada Pizza

Semi-Slow Cooker Chicken Enchilada Pizza | Little Kitchen, Big Bites Because it’s May,

And because baby girl is going to be here soon,

And because when you’re expecting a baby you do everything you can to make dinner easier,
I thought I’d give you a super easy recipe today.  With some really bad photos {I used the flash.  I know, I know…slap my wrists fellow bloggers}.  Because when I made it, I was tired and lazy and grouchy I just wanted to snap a few and eat already.
Pregnant food blogger problems.

So if you want some pretty pictures of how nicely this can turn out {my pictures are like the pinterest fail version}, or the original non-lazy recipe, check it out here on Gimme Some Oven {what a stinkin cute food blog name!}.  Or, if you’re feelin lazy and want to do it the bootleg way, read on.  Either way, you won’t regret it.  Girlfriend is brilliant for mixing two of my favorites…pizza and enchiladas…all in one bite.  Seriously, how did I not think of this before now?

Anyway, this recipe is the bomb.  Regardless of how my photos make it look.  Just deal with them, whip it up, and you’ll be a believer as soon as you take the first bite.

Semi-Slow Cooker Chicken Enchilada Pizza | Little Kitchen, Big Bites

5.0 from 1 reviews
Semi-Slow Cooker Enchilada Pizza {bonus recipe!}
Recipe type: Pizza / Enchiladas
Cuisine: Italian / Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 boneless skinless chicken breast {frozen is fine}
  • 1 onion, cut into strips
  • 1 red bell pepper, cut into strips
  • ½ cup of cilantro, chopped
  • 1 - 4 oz. can diced green chiles
  • 2 cups red enchilada sauce
  • 1½ cups shredded cheddar
  • ½ cup shredded parmesan
  • 1 boboli crust
  1. Place the chicken, onion, bell pepper, cilantro, chiles and enchilada sauce in you slow cooker and stir to combine.
  2. Cook on low for 7-9 hours.
  3. Come back and shred chicken with two forks.
  4. Preheat the oven to 450 degrees.
  5. Use a slotted spoon to pull out chicken mixture and place onto pizza. If necessary, spoon out additional enchilada sauce for sauce.
  6. Sprinkle cheddar and parmesan over the top.
  7. Bake for 8 - 10 minutes.
  8. Enjoy hot.

Semi-Slow Cooker Chicken Enchilada Pizza | Little Kitchen, Big Bites

Semi-Homemade White Pizza

Easy Semi-Homemade White Pizza | Little Kitchen, Big Bites

Sometimes you just don’t have time for cooking.  Or photographing your food.  Like when you’re getting back from Vegas from a crazy bachelorette weekend, are planning a bridal shower in two weeks, potentially buying a house, and trying to take care of a dog {and a husband} {{and yourself}}.  We’re going to call this semi-homemade, which really just means lazy.

This *recipe* is for those times.  And I apologize a little for even calling it a recipe.  It’s quick and easy pizza from things that you already have in your kitchen.  Like I literally just bought the pre-made crust and used things that were already in my kitchen.  And took pictures with my iPhone.  In fact, I wouldn’t have even posted this if it wasn’t so darn good and so darn easy that I just had to share.

Easy Semi-Homemade White Pizza | Little Kitchen, Big Bites

Semi-Homemade White Pizza
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 1 Boboli pizza crust
  • ½ cup Alfredo sauce
  • 1 cup mozzarella cheese
  • ½ t garlic powder
  • ½ t fresh cracked black pepper
  • ½ t crushed red pepper
  • 1 T fresh basil, chopped
  1. Preheat the oven to 425 degrees.
  2. Put the pizza crust on a baking sheet.
  3. Pour and spread Alfredo and sprinkle mozzarella cheese on top.
  4. Sprinkle garlic powder, black pepper, red pepper and basil on top.
  5. Bake for 8 - 10 minutes and enjoy hot.

Easy Semi-Homemade White Pizza | Little Kitchen, Big Bites


Butternut Squash & Sweet Potato Brown Butter Sage Pizza

Ok, I’m just going to say it before someone else does.  I need to stop it with the butternut squash, sweet potato, and brown butter sage.
But I can’t help it.
I think I’ve found my very favorite flavor combination in the whole world, and it’s the perfect season for it.

This one was born out of some leftover butternut squash, an unused sweet potato, and a pizza crust with no particular plan.  Hubby told me that if I don’t make it again, our marriage will suffer.  It was that good.

As with many of my recipes, this one could be vegetarian if you hold the last minute bacon bit addition.  I have realized that I couldn’t be a vegetarian mostly due to my obsession with bacon.  But if it’s not your thing {or if meat is not your thing}, then leave it off and you’re good to go.

Butternut Squash & Sweet Potato Brown Butter Sage Pizza
Recipe type: Entree, Pizza
Cuisine: Italian, Pizza
Prep time: 
Cook time: 
Total time: 
  • 1 boboli pizza crust {or homemade pizza crust}
  • 4 T butter {half of a stick}
  • 1 t preminced garlic
  • ½ t black pepper
  • 2 T fresh sage, chopped finely
  • 2 T half and half
  • ¼ cup roasted butternut squash, chopped into small pieces
  • ¼ cup roasted sweet potato, chopped into small pieces
  • ½ t chili powder
  • ½ t cumin
  • ¼ t cinnamon
  • 1½ - 2 cups mozzarella cheese
  • 1 T bacon bits {optional, remove for vegetarian}
  1. Preheat the oven to 450 degrees. Put your pizza crust on a pizza pan.
  2. Melt butter in a small sauce pan over medium-low heat.
  3. Add preminced garlic and black pepper and stir for 2-3 minutes.
  4. Add sage and stir for an additional 2-4 minutes.
  5. Remove from heat and stir in half and half.
  6. Pour the sauce over the crust and distribute evenly.
  7. Combine roasted and chopped butternut squash and sweet potato in a small bowl.
  8. Add chili powder, cumin and cinnamon and mix to combine.
  9. Sprinkle about half of the mixture over the pizza.
  10. Sprinkle about half of the cheese over the pizza.
  11. Add the remaining half of the squash/sweet potato mixture.
  12. Add the rest of the cheese.
  13. If desired, sprinkle bacon bits on top.
  14. Bake for 8 - 10 minutes, until crust is golden brown.
  15. Enjoy hot.

Happy Pizza {Pizza with Brie, Blue Cheese, Mozzerella, Green Apples, Bacon & Pesto…Phew}


When I went to name this post and this pizza, I didn’t quite know where to start.  If I left out any of the ingredients, it would be a complete sin, because each and every one of them are totally integral in making it the best darn pizza that I’ve ever made.

And then I thought about the way that I described it to Hubby as I was making it.  It went a little like this.
Him  What kind of pizza are you making tonight?
Me     I don’t know…it’s a mix of a bunch of stuff…it’s just…happy
Him   Well what’s in it?
Me     {Starts listing ingredients}
Him    Yum that does sound happy

So that’s what we’re calling this folks.  Happy pizza.  Another super easy pizza on a Boboli crust because that’s what I do when I’m lazy.  Made with the stuff that was in my fridge that sounded like it would go well together because I was on the brink of a dinner party and didn’t want to make anything too complicated.  Voila!


5.0 from 1 reviews
Happy Pizza
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 1 Boboli pizza crust
  • ¼ cup pesto
  • ¼ onion, sliced
  • 1 T preminced garlic
  • 1 t brown sugar
  • 1-2 T bacon bits
  • 2 T basil, sliced
  • 1 small green apple, sliced thinly
  • 1 wedge of brie, rind removed, cut into thin chunks
  • ¼ cup blue cheese
  • ½ cup mozzarella
  1. Preheat the oven to 425.
  2. Put the pizza crust on a stone or pizza baking pan and spread the pesto on top.
  3. Cover pesto with a light layer of mozzarella.
  4. Cook the onion, garlic, brown sugar, and bacon bits in a small frying pan for about 5 minutes, or until the onions start to caramelize.
  5. Sprinkle the mixture on top of the pizza. Layer on apple slices, basil and brie chunks on top and sprinkle blue cheese.
  6. Cook for 8-10 minutes in the oven and serve immediately.

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