Description
Craving a spicy, cheesy, party-ready dish that’s perfect for game nights, family gatherings, or a fun Valentine’s Day treat? Slow Cooker Buffalo Chicken Pizza Pockets are your answer! Adapted from the original oven-baked recipe, this slow cooker version features tender shredded chicken tossed in Buffalo sauce, combined with gooey mozzarella and optional blue cheese, wrapped in pizza dough, and slow-cooked for a melty, flavorful filling.
Ingredients
- Pizza Dough (1 lb, store-bought or homemade):
- Why it’s important: Forms the soft, chewy pocket that encases the filling.
- Substitutions: Gluten-free pizza dough, crescent roll dough, or puff pastry (adjust cooking time slightly).
- Cooked Shredded Chicken (1 cup, ~1 large chicken breast):
- Why it’s important: Provides a tender, protein-rich base for the filling.
- Substitutions: Shredded turkey, rotisserie chicken, or jackfruit for vegetarian.
- Buffalo Sauce (½ cup):
- Why it’s important: Delivers the signature spicy, tangy flavor of Buffalo wings.
- Substitutions: Hot sauce with 1 tbsp melted butter, BBQ sauce for milder flavor, or sriracha.
- Shredded Mozzarella Cheese (1 cup):
- Why it’s important: Creates a gooey, melty texture in the pockets.
- Substitutions: Cheddar, Monterey Jack, or vegan mozzarella.
- Crumbled Blue Cheese (½ cup, optional):
- Why it’s important: Adds tangy, pungent depth for a classic Buffalo wing pairing.
- Substitutions: Feta, gorgonzola, or omit for milder flavor.
- Egg (1, beaten, for egg wash):
- Why it’s important: Gives the pockets a golden, shiny finish.
- Substitutions: Milk, cream, or plant-based milk for vegan (less browning).
- Ranch or Blue Cheese Dressing (½ cup, for dipping):
- Why it’s important: Provides a creamy, cooling contrast to the spicy filling.
- Substitutions: Greek yogurt with ranch seasoning, vegan ranch, or sour cream with herbs.
Additional for Slow Cooker:
- Olive Oil or Cooking Spray (1 tbsp):
- Why it’s important: Prevents sticking in the slow cooker.
- Substitutions: Vegetable oil or avocado oil.
- Chicken Broth (2 tbsp):
- Why it’s important: Adds moisture to prevent the dough from drying out.
- Substitutions: Water or vegetable broth.
Tip: Use a high-quality Buffalo sauce for authentic flavor, and shred mozzarella fresh for the best melt. Pre-cook and shred chicken to save time.
Instructions
Step 1: Prepare the Filling
- In a medium bowl, combine 1 cup cooked shredded chicken with ½ cup Buffalo sauce. Stir until the chicken is evenly coated.
- Set aside and prepare the cheeses: 1 cup shredded mozzarella and ½ cup crumbled blue cheese (if using).
- Tip: Adjust the Buffalo sauce to taste for more or less heat, and ensure the chicken is finely shredded for even filling distribution.
Step 2: Assemble the Pizza Pockets
- On a lightly floured surface, roll out 1 lb pizza dough to about ¼-inch thickness to prevent tearing.
- Cut the dough into 6 equal squares (about 5×5 inches) using a knife or pizza cutter.
- Place a generous scoop of the Buffalo chicken mixture (~2–3 tbsp) in the center of each square.
- Top the chicken with 2–3 tbsp shredded mozzarella and 1 tbsp crumbled blue cheese (if using).
- Fold each square over the filling to form a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges tightly, ensuring no filling leaks during cooking.
- Tip: Don’t overfill the pockets to prevent bursting, and press firmly to seal edges. If dough tears, patch with a small piece of dough.
Step 3: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with 1 tbsp olive oil or cooking spray to prevent sticking.
- Place the assembled pizza pockets in a single layer in the slow cooker, ensuring they don’t touch to avoid sticking together. If necessary, cook in batches or stack with parchment paper between layers.
- Pour 2 tbsp chicken broth around (not over) the pockets to maintain moisture without softening the dough.
- Tip: Cut small parchment paper squares to place under each pocket for easier removal and to keep the dough crisp.
Step 4: Slow Cook
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours, until the dough is cooked through and the filling is hot and melty. Check doneness early, as slow cookers vary.
- Tip: Avoid lifting the lid during cooking to maintain heat, and use a toothpick to test if the dough is cooked (it should come out clean).
Step 5: Bake for Golden Finish
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Carefully remove the pizza pockets from the slow cooker and place them on the prepared baking sheet.
- Brush the tops with 1 beaten egg for a golden, shiny finish.
- Bake for 10–12 minutes, or until the pockets are golden brown and slightly crisp on the outside.
- Tip: For extra crispiness, broil at 400°F (200°C) for 1–2 minutes, watching closely to avoid burning.
Step 6: Serve
- Serve the pizza pockets warm with ½ cup ranch or blue cheese dressing on the side for dipping.
- Garnish with chopped parsley or extra crumbled blue cheese (optional) for a vibrant touch.
- Pair with celery sticks, carrot sticks, or a simple green salad for a complete party spread.
- Tip: Serve on a platter with dipping sauces in small bowls, and provide napkins for the gooey, saucy filling.
