Sorry I’ve been MIA. Our power went out for a week, and let me tell you – missing that modern convenience reaaaaaaally throws one for a loop! I’m still looking for slow cooker meals to make my over booked evenings run a little easier. Let me know if you have a great one! This dish made my house smell like pizza when I got home from work, and that is never a bad thing.
• 3-1/2 to 4 pounds chicken pieces, skinned
• dash of salt
• dash of black pepper
• 2 ounces sliced turkey pepperoni – about 30 slices
• 1/4 cup sliced pitted ripe olives
• 1/2 cup reduced-sodium fat free chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Place chicken in a slow cooker. Sprinkle chicken with salt and pepper. I used 2 pounds of boneless/skinless chicken breasts and 1.5 pounds of boneless/skinless chicken thighs to mix things up… so whatever works for you. (or in my case, whatever is on sale!)
Cut pepperoni slices in half. Add pepperoni and olives to cooker.
In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Using a slotted spoon, transfer chicken, pepperoni, and olives to plates. (Discard cooking liquid) Sprinkle chicken with cheese. Let stand for 5 minutes to melt cheese.
Ok, full disclosure here – I TOTALLY forgot this part. Midway through the meal my husband said, this would be even better with some cheese on top. Cue the “OH CRAP” jaw drop. It was still a good meal. But cheese does make everything better. Wah waaah..
NOTE: I did end up serving this with some pasta sauce on the side to give it some “oomph”
Servings Per Recipe: 6
Amount Per Serving: Calories: 209; Total Fat: 7g; Total Carbs: 1g; Dietary Fiber: 0g; Protein: 33g
WW Points Plus: 5