Chicken and Pepperoni

by Jen

Ingredients for recipe:

3 1/2 to 4 pounds chicken leges and/or thighs skinned

2 ounces sliced turkey peppperoni

1/4 cup sliced pitted ripe olives

1/2 cup reduced-sodium chicken broth

1 tablespoon tomato paste

1 teaspoon Italian seasoning

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 1/8 teaspoon salt and 1/8 teaspoon black 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 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours.

3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Sprinkle chicken with cheese. Cover loosely with foil and let stand 5 minutes to melt cheese.

Nutrition per serving-Serves 6 at 4 ounces each

209 calories

7 grams fat

105 mg cholesterol

484 mg sodium

1 grams carbohydrate

0 grams fiber

33 grams protein

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