1 to 1 1/2 lbs. chicken breast (I used breast tenderloins, which cooked through easier, so I might suggest cutting it into smaller pieces if you're using a whole breast. Only use more than 1lb if you're using more than 1 piece of flatbread)
For the Pizza:
1 to 1 1/2 pieces of P28 Flatbread
1/2 large can of crushed tomatoes (about 1 1/2 cups)
1 Tbl. Italian seasoning
Salt/pepper/spices to taste
1 1/2 cups reduced fat Colby Jack cheese (or cheese of choice)
1 1/4 cups reduced fat Mozzarella cheese
1/2 red onion, sliced
3 stalks green onion, diced
Directions:
Throw all of the ingredients, except the chicken, into the crockpot and stir to combine. Add chicken and let that puppy simmer for 4 to 5 hours on low. When the chicken is done, shred it with tongs or a fork - it should tear apart very easily.
Preheat oven to 450 degrees.
Lay out the flatbread on a baking pan. Place a colander/strainer over a bowl and place the shredded chicken in the strainer, then pour remaining sauce from crockpot over top. Pick out the chiles (trust me, you don't wanna bite into those!).
Combine resulting strained sauce with tomato sauce and mix in Italian seasoning and any other spices to taste. Spread over top of flatbread all the way to the edges. Sprinkle Colby Jack cheese over top. Spread shredded chicken evenly (there will be a lot!) and distribute the red onion and green onion evenly as well. Top with mozzarella.
Bake for 10 minutes. Remove and drizzle with extra BBQ sauce. Enjoy the awesome protein-packed goodness!!!
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