Slow Cooker Chicken Pepperoni Food

SLOW COOKER CHICKEN PEPPERONI

Steps:

• Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
• Cook on Low until chicken is cooked through, 4 to 5 hours.
• Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

SLOW-COOKER CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

CHICKEN PEPPERONI

Steps:

• * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
• Cook pasta according to package directions.
• Dice pepperoni into 1/4" cubes.
• Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
• Cut chicken in to bite-sized chunks.
• Dredge chicken pieces in seasoned flour until coated.
• Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
• Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
• Return chicken and pepperoni to pan.
• Bring to simmer and cook, stirring, for 5 to 7 minutes.
• Serve over a bed of pasta.

CHICKEN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
• Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
• Cover tomato sauce with pepperoni and mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

SLOW-COOKER CHICKEN & PEPPERONI

Steps:

• Place chicken in slow cooker sprayed with cooking spray; sprinkle with pepper. Top with pepperoni and olives.
• Combine tomatoes, tomato paste, garlic and seasoning; spoon over ingredients in slow cooker. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
• Serve topped with cheese.