As you all know by now, when life gets a little crazy I turn to my slow cooker! On my overbooked evenings, this guy makes dinner time run a little easier.  And if I can come home to a dish that makes my house smell like pizza, that is never a bad thing! My Slow Cooker Pepperoni Chicken on it’s own is a fantastic low-carb dinner, but try this over pasta or spaghetti squash if you would like! It’s amazing any way you serve it! Try another low carb Italian feast with my Skinny Spaghetti Squash with Meat Sauce!



Slow Cooker Pepperoni and Chicken

Prep time: 10 minutes

Cook time: 3-7 hours (depending on temperature)

Yield: 8 servings

Serving size: 1 chicken breast with topping


  • 2 lbs boneless, skinless chicken breasts
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2¾ oz turkey pepperoni (about 40 slices), sliced in half
  • ¼ cup black olives, sliced
  • ¾ cup reduced-sodium chicken broth
  • 1 Tbsp tomato paste
  • 1 tsp Italian seasoning
  • ¾ cup shredded, low moisture, part-skim, shredded mozzarella cheese


  1. Place chicken in a slow cooker. Sprinkle with salt and pepper.
  2. Cut pepperoni slices in half. Add pepperoni and olives to cooker.
  3. In a small bowl, whisk together chicken broth, tomato paste and Italian seasoning.
  4. Pour mixture in cooker.
  5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  6. Five minutes before you serve, sprinkle cheese on top of chicken. Cover with lid and allow cheese to melt.
  7. Using a slotted spoon, transfer chicken, pepperoni and olives to plates. Discard cooking liquid.

Nutrition Information

Per Serving (1 chicken breast with topping):

Calories: 211

Fat: 9g

Carbohydrates: 1g

Fiber: 0g

Protein: 31g

Sugars: 0g

Sodium: 453mg

Vitamin A: 4%

Vitamin C: 1%

Calcium: 8%

Iron: 1%

WWP+: 5 points