Chicken and Pepperoni

Ingredients:
3 1/2 to 4 lbs. meaty chicken pieces (breast halves, thighs and drumsticks), skinned
1/8 tsp. salt
1/8 tsp. black pepper
2 oz. sliced turkey pepperoni
1/4 c. sliced pitted ripe olives
1/2 c. reduced-sodium chicken broth
1 Tbsp. tomato paste
1 tsp. dried Italian seasoning, crushed
1/2 c. shredded part-skim mozzarella cheese (2 oz.)

Directions:
Place chicken in a 3 1/2 to 5 qt. 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.

Cover and cook on low for 6-7 hours or on high for 3 to 3 1/2 hours. 

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.

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