When life gets a little crazy, turn to the slow cooker! It makes dinner a breeze and this recipe will have your home smelling like a tasty Italian kitchen all on its own. This low-carb option packs 52 grams of protein per serving and can be served on its own or over pasta or spaghetti squash for added flavor
Walking through the door after a long day to a house that smells like pizza is never a bad thing. This is a carb-friendly, meat lover’s dream. Turkey pepperoni is such a great alternative to its full-fat counterpart. Substitute it on deli sandwiches, pizzas and casseroles. The textures and flavors are so similar, you’ll never know the difference
Prep time: 10 minutes
Cook time: 3 hours on high or 6 hours on low
Yield: 4 servings
Serving size: 1 cup
2 pounds boneless, skinless chicken breasts
salt, to taste
black pepper, to taste
1 cup reduced-sodium chicken broth
3 tablespoons tomato paste
1 teaspoon Italian seasoning
½ teaspoon basil
¼ teaspoon red pepper flakes
35 turkey pepperonis, sliced in half
½ cup sliced reduced-sodium black olives
Place the chicken on the bottom of the slow cooker, and season the tops with salt and pepper, to taste.
In a medium mixing bowl, stir together the chicken broth, tomato paste, Italian seasoning, and red pepper flakes, then pour over the chicken in the slow cooker.
Next, add the pepperoni and the olives to the slow cooker.
Cover and cook for 3 hours on high or 6 hours on low. , or until the chicken falls apart and can be easily shredded.
Shred the chicken in the slow cooker with tongs or 2 forks, and mix it up to absorb the remaining liquid for an additional 30 minutes.
Per Serving: (1 cup)
Calories from fat: 84
Saturated Fat: 2g