Slow Cooker Pepperoni Chicken

This is referred to in my house as "pizza chicken" - even my picky 4 year old will eat it (if I wrap it in a tortilla, but STILL!)  It is super easy to put together (you could even do it the night before) and very tasty.  I served it over brown rice with roasted asparagus.  Enjoy!

Slow Cooker Pepperoni Chicken (adapted from skinnymom.com)

8 bone in, skin off chicken thighs
Salt and pepper
2 oz. sliced turkey pepperoni (about 30 slices)
1 (2.25 oz.) can sliced black olives, drained
1/2 c. reduced sodium chicken broth
1 T. tomato paste
1 t. Italian seasoning
1/2 c. (2 oz.) shredded part-skim Mozzarella cheese 

Place chicken in a 6 quart slow cooker (I sprayed mine with cooking spray first) and sprinkle with salt and pepper.  Cut pepperoni slices in half and sprinkle on top of the chicken.  Add the sliced black olives.  In a small bowl whisk together the chicken broth, tomato paste and Italian seasoning and pour over the chicken.  Cover and cook on low for 6-7 hours or on hight for 3-4 hours.  Remove the lid, sprinkle the chicken with cheese and replace the lid for 5-10 minutes or until the cheese has melted.  Serve!

8 servings (160 calories each serving) according to my calculator on loseit.com