2 pounds boneless, skinless chicken breasts, trimmed of fat
⅛ teaspoon black pepper
2.5 ounces turkey pepperoni slices, sliced in half lengthwise (about 35 slices)
½ cup black olives, sliced
1 cup Pacific® Organic Low Sodium Chicken Broth
3 tablespoons tomato paste
1 teaspoon Italian seasoning
½ teaspoon basil
¾ teaspoon red pepper flakes
Place chicken in the bottom of slow cooker and sprinkle tops with black pepper.
Add pepperoni and olives to slow cooker.
In a small bowl, whisk together chicken broth, tomato paste, Italian seasoning, and dried basil.
Pour tomato paste mixture over chicken.
Cover slow cooker and cook for 3 hours on high or 7 hours on low.
Remove chicken from the slow cooker and shred with a fork.
Return the chicken to the slow cooker and mix well with remaining liquid.
To serve, place 1 cup of chicken mixture on a plate, drizzle with additional liquid and sprinkle with ⅛ teaspoon of red pepper flakes.
Per Serving: (1 cup)
Saturated Fat: 2g