Nutrition per serving may change if servings are adjusted.
3½ to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ounces sliced turkey pepperoni
¼ cup sliced pitted ripe olives
½ cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried Italian seasoning, crushed
½ cup shredded part-skim mozzarella cheese (2 ounces)
Place chicken in a 3- ½- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. 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- ½ hours.
Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.