If you love pineapple on your slice, look no further than this slow cooker pizza recipe. Of course, we didn't stop at pineapple -- we also added chicken and barbecue sauce, naturally.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
3 hrs 30 mins
15 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Line a 6-qt. oval slow cooker with parchment paper, then foil. Coat foil with cooking spray. On a lightly floured surface, roll dough into a 14x11-inch oval. Transfer to paper-foil liner in cooker. Fold down top edges of dough to make an even crust that extends 1 to 1 1/2 inches up the sides.

  • Spread barbecue sauce over bottom of crust. Top with chicken, cheese, and pineapple.

  • Cover and cook on high 3 1/2 hours or until crust is golden, giving crockery liner a half-turn halfway through if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 15 minutes before serving. Sprinkle with green onions.


Or use a 13.8-oz. pkg. refrigerated pizza dough. Line the cooker with parchment paper and foil as directed. Simply unroll the dough rectangle and press it into the prepared cooker, pleating to fit as needed. Fold down top of dough to make an even edge.

Nutrition Facts

416 calories; fat 11g; cholesterol 73mg; saturated fat 5g; carbohydrates 50g; mono fat 1g; insoluble fiber 2g; sugars 15g; protein 27g; vitamin a 492.6IU; vitamin c 3.7mg; riboflavin 0.1mg; niacin equivalents 4mg; vitamin b6 0.1mg; folate 8mcg; vitamin b12 0.2mcg; sodium 908mg; potassium 199mg; calcium 225mg; iron 0.7mg.