Tuesday, February 19, 2013

Chicken and Pepperoni

3 1/2 - 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1/8 teaspoon salt

1/8 teaspoon black pepper

2 ounces sliced turkey pepperoni

1/4 cup sliced pitted ripe olives

1/2 cup reduced-sodium chicken broth

1 tablespoon tomato paste

1 teaspoon dried Italian seasoning, crushed

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-heat setting for 6 to 7 hours or on high-heat setting 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.
Great dish! However, you need to add about another 1 to 2 cups more of chicken broth, and add more pepperoni and cheese. :) oh and maybe another tablespoon of tomato paste.


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