Here’s a really tasty crockpot meal the whole family will enjoy!
2 lbs boneless, skinless chicken breasts
About 40 pepperonis, sliced in half
1/4 cup black olives, drained and sliced
2 cloves of garlic, minced
1 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1 packet of Italian dressing seasoning
1 tsp onion powder
1/2 cup shredded, part-skim mozzarella cheese
Salt, pepper to taste
Place chicken in crock pot. Sprinkle chicken with onion powder, salt and pepper. Next, add pepperoni and olives.
In a small bowl, whisk together chicken broth, tomato paste and Italian dressing mix and pour over chicken.
Cover and cook on low for 5-6 hours or on high for 2-3 hours. Before serving, sprinkle cheese on top of chicken, cover with lid and allow cheese to melt.
Use a slotted spoon to serve chicken, and discard and extra cooking liquid. Enjoy!
I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!
2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar
Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.