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.
Ingredients:
• 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)
Directions:
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
Ingredients
- 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)
Instructions
- 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!)
- 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 3-1/2 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.
Nutrition Info and Tips
Servings Per Recipe: 6 Amount Per Serving: Calories: 209; Total Fat: 7g; Total Carbs: 1g; Dietary Fiber: 0g; Protein: 33g WW Points Plus: 5
I made this for my family and let me tell you my family is VERY VERY picky !!! They loved it ! We WILL be having it again. I usually cook seperate for myself because they are so picky … it was nice to cook just one meal and everyone enjoy it
Thx for the great recipes !!
Glad you liked it!
OMG,this looks so good!
Love this recipe but my husband hates black olives….recommend any substitutions?
Leaving them out completely won’t effect the recipe too much – or honestly, my husband can’t stand them either – I just don’t put any on his plate and he doesn’t complain
My husband and I don’t like olives either. I just left them out and made the recipe as written. I used chicken breasts but that is the only other change I made. It was delicious!! I will definitely make this again.
Instead of discarding the chicken stock I used it to cook rice. Yummy!
worth a try…..doesn’t look like it will put weight on…..hopefully. nice of u to present the recipe
Can I use chicken that is in strips and have chunks of chicken instead of the chicken breasts? This is just an idea, what about using green olives? My husband doesn’t like black olives either, so maybe green might be a thought.
Tried this last night & just had to stop by to say, Thank You!!! It was FANTASTIC… I served it with German boiled potatoes since pasta was on my menu for tonight & it worked out great! I used Greek Kalamata Olives by weight (not canned) & my Better 1/2 was loving it (he doesn’t usually touch black olives-surprise was on me, I was going to pick them out for him- LOL). Thanks again… looking forward to try & make “Slow Cooker Stout and Chicken Stew” –
This was delicious! I made it with boneless skinless chicken breasts. Only took 3 hours in my crockpot on high and was a tad dry. Definitely will try some chicken thighs next time. My home smelled so good afternoon! Thanks!