Prep time: 10 minutes

Cook time: 3 hours on high or 7 hours on low

Yield: 4 servings

Serving Size: 1 cup


  • 2 pounds boneless, skinless chicken breasts, trimmed of fat
  • ⅛ tsp black pepper
  • 2.5 oz turkey pepperoni slices, sliced in half lengthwise (about 35 slices)
  • ½ cup black olives, sliced
  • 1 cup Pacific® Organic Low Sodium Chicken Broth
  • 3 Tbsp tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp basil
  • ¾ tsp red pepper flakes


  1. Place chicken in the bottom of slow cooker and sprinkle tops with black pepper.
  2. Add pepperoni and olives to slow cooker.
  3. In a small bowl, whisk together chicken broth, tomato paste, Italian seasoning and dried basil.
  4. Pour tomato paste mixture over chicken.
  5. Cover slow cooker and cook for 3 hours on high or 7 hours on low.
  6. Remove chicken from the slow cooker and shred with a fork.
  7. Return the chicken to the slow cooker and mix well with remaining liquid.
  8. To serve, place ¾ cup of chicken mixture on a plate, drizzle with additional liquid and sprinkle with ⅛ teaspoon of red pepper flakes.

Nutrition Information

Per Serving: (1 cup)

Calories: 295

Calories from fat: 78

Fat: 9g

Saturated Fat: 2g

Cholesterol: 151mg

Sodium: 809mg

Carbohydrates: 4g

Fiber: 1g

Sugar 2g

Protein: 52g

Calcium: 0%

Iron: 6%

WWP+: 7

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