Thank you for stopping by the Heston Family Menu.
Being a mother, wife, and a full time student keeps me very busy. I have decided that I am going to make the month of April easy for me. Coming home at 6:00 at night and cooking isn't what I consider fun. April is crockpot meals :) Please visit the April post. My meals are converted to Gluten Free. All of my pasta, sauces, meats are all gluten free.
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
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.
Notes: 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.