Description

Barbecue Chicken Flatbread starts with an easy, homemade flatbread and is topped with chopped barbecue chicken that’s made in your instant pot or slow cooker. More delicious toppings like crumbled bacon, mozzarella cheese, red onions, cilantro and tomatoes are then added. It’s a perfect dinner that you can personalize to your tastes.

Ingredients

Units Scale

For the chicken:

1/2 cup water
1 1/2 pounds boneless skinless chicken thighs (frozen is okay)
2 Tbsp dry ranch dressing mix
1 Tbsp Worcestershire sauce
1 cup BBQ sauce (I used Sweet Baby Ray’s)
Cornstarch

For the flatbread:

1/4 cup hot water
2 tsp instant yeast
1 Tbsp honey
2 cup all purpose flour
1 tsp salt
3/4 cup plain yogurt (full fat is best)
Olive oil

Toppings:

2 cups grated mozzarella cheese
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
1/2 cup cooked and crumbled bacon (I used crumbled bacon from Costco)
10 cherry tomatoes, halved

Cook Mode Prevent your screen from going dark

Instructions

Instant Pot Instructions

Add water into the bottom of the Instant Pot. Lay the chicken in one layer in the bottom of the pot. Sprinkle the ranch dressing mix over the chicken. Dump the Worcestershire sauce and BBQ sauce over the chicken. Don’t stir.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (fresh chicken) or 15 minutes (frozen chicken). When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
Use tongs to place chicken on a cutting board. Chop the chicken up (I use this tool*).
Turn the Instant Pot to saute and let the sauce reduce for a 3 minutes. To thicken the sauce stir 1-2 Tbsp or cornstarch with 2 Tbsp of water until smooth and then add the mixture into the pot. Sauce will thicken quickly. Turn off the Instant Pot.

Slow Cooker Instructions

Add chicken, ranch dressing mix, Worcestershire and BBQ sauce to your slow cooker. Stir. Cover the slow cooker and cook on low for 4-6 hours.
Use tongs to place chicken on a cutting board. Chop the chicken up (I use this tool*).
Turn slow cooker to high with the lid off. To thicken the sauce stir 1-2 Tbsp or cornstarch with 2 Tbsp of water until smooth and then add the mixture into the slow cooker. Sauce will thicken in 10-20 minutes.

Flatbread Instructions

In a small bowl whisk the water, yeast and honey together. Set aside for 3 minutes, until bubbly.
Add flour, salt or yogurt to a food processor or blender. Pulse 10 times. Add in the yeast mixture. Pulse until a ball forms.
Set the dough in a warm place for 20 minutes (I placed my dough in a oiled Instant Pot on the yogurt function, see note below).
Divide the dough into 4 pieces.
Heat a skillet or griddle to medium heat. On a floured surface, roll out each piece of dough to about ¼ inch thickness. Brush a bit of olive oil on each side of the flat breads. Cook for 2-3 minutes on each side until lightly browned.

Assembly Instructions

Spoon 2-3 Tbsp of barbecue sauce from your Instant Pot/slow cooker over each of the flatbread.
Add toppings to each of the flatbread: chicken, ½ cup mozzarella, 2 Tbsp red onion, 1 Tbsp cilantro, 2 Tbsp bacon, 5 halved cherry tomatoes.
Bake in a 400° F oven for 5 minutes, until the cheese is melted.

Serve and enjoy!

Notes

To use your Instant Pot as a warm place for yeast breads to rest/raise: Oil the pot so that the dough doesn’t stick. Place the dough in the bottom of your pot. Then select the yogurt button. Use the adjust button to cycle through until the light is on the “less.” My pot says 24 hours on the display. Then cover the pot with a glass lid or a plate.

Category: Chicken
Method: Instant Pot or Slow Cooker