2 lbs boneless, skinless chicken breasts ¼ tsp salt ¼ tsp black pepper 2¾ oz turkey pepperoni (about 40 slices), sliced in half ¼ cup black olives, sliced ¾ cup reduced-sodium chicken broth 1 Tbsp tomato paste 1 tsp Italian seasoning ¾ cup shredded, low moisture, part-skim, shredded mozzarella cheese

1. Place chicken in a slow cooker. Sprinkle with salt and pepper. 2. Cut pepperoni slices in half. Add pepperoni and olives to cooker. 3. In a small bowl, whisk together chicken broth, tomato paste and Italian seasoning. 4. Pour mixture in cooker. 5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. 6. Five minutes before you serve, sprinkle cheese on top of chicken. Cover with lid and allow cheese to melt. 7. Using a slotted spoon, transfer chicken, pepperoni and olives to plates. Discard cooking liquid.