3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs and drumsticks), skinned
1/8 tsp salt
1/8 tsp black pepper
2 oz sliced turkey pepperoni
1/4 cup sliced pitted ripe olives
1/2 cup reduced-sodium chicken broth
2 tbs tomato paste
1 tsp dried Italian seasoning
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
1. Place chicken in a 3 1/2 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.
2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
3. 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.
Makes: 6 servings
Nutrition Information:
Calories 209
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 105
Sodium (mg) 484
Carbohydrate (g) 1
Fiber (g) 0
Protein (g) 33
Vitamin A (DV%) 0
Vitamin C (DV%) 6
Calcium (DV%) 9
Iron (DV%) 9