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Friday, November 19 2010
3-1/2 to 4 poundsmeaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/8 teaspoonsalt
1/8 teaspoonblack pepper
2 ouncessliced turkey pepperoni
1/4 cupsliced pitted ripe olives
1/2 cupreduced-sodium chicken broth
1 tablespoontomato paste
1 teaspoondried Italian seasoning, crushed
1/2 cupshredded 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. 
Posted by: Send a Meal AT 10:37 am   |  Permalink   |  0 Comments  |  Email
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