2poundsbonelessskinless chicken thighs or breast pieces
15sliceslow-sodium turkey pepperonidiced
8ouncessliced mushrooms
114-ounce jar pizza sauce
2cupsshredded mozzarella cheese
Instructions
Use a 4-quart slow cooker. Place the chicken in the insert, then sprinkle the pepperoni on top. Add the sliced mushrooms and pour in the pizza sauce. Top with shredded cheese. Cover and cook on low for 7 hours or on high for about 4 hours. The chicken is finished when it is no longer pink, has reached desired tenderness, and the cheese is melted and bubbly.
Serve over a bed of cooked gluten-free penne noodles, if desired.