Tuesday, November 12, 2013

Slow Cooker Pepperoni and Chicken

I put this in the crockpot about 11 am.  My chicken was frozen and by 6 pm it was perfect!
Slow Cooker Pepperoni and Chicken


3-1/2 to 4 pounds chicken pieces, skinned
dash of salt
dash of black pepper
2 ounces sliced  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)

1. Place chicken in a slow cooker. 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!)

2. Sprinkle chicken with salt and pepper.

3. Cut pepperoni slices in half. Add pepperoni and olives to cooker. 

4. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning.

5. Add to mixture in cooker.

6. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

7. Using a slotted spoon, transfer chicken, pepperoni, and olives to plates. (Discard cooking liquid) Sprinkle chicken with cheese.

8.     Let stand for 5 minutes to melt cheese.


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