Slow Cooker Pepperoni and Chicken
Servings: 5
Calories: 245kcal
Ingredients
- 2 lbs boneless, skinless chicken breasts
- salt to taste
- black pepper to taste
- 1 cup reduced-sodium chicken broth
- 3 T tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp basil
- 1/4 tsp red pepper flakes
- 35 turkey pepperonis sliced in half
- 1/2 cup sliced reduced-sodium black olives
Instructions
- Place the chicken on the bottom of the slow cooker, and season the tops with salt and pepper, to taste.
- In a medium mixing bowl, stir together the chicken broth, tomato paste, Italian seasoning, and red pepper flakes, then pour over the chicken in the slow cooker.
- Next, add the pepperoni and the olives to the slow cooker.
- Cover and cook for 3 hours on high or 6 hours on low. , or until the chicken falls apart and can be easily shredded.
- Shred the chicken in the slow cooker with tongs or 2 forks, and mix it up to absorb the remaining liquid for an additional 30 minutes.
Nutrition
Calories: 245kcal | Carbohydrates: 3.2g | Protein: 41.6g | Fat: 8g
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