Here we are at the end of January and I hope you are doing as well with your New Year’s lifestyle changes as I am. Of course, I am consistent with my Plexus vitamins, probiotics, and supplements, I’ve logged my food all month, I’ve worked out at least 3 times a week, and I have made wiser food choices. I’m not saying I’ve been perfect, my water consumption has been way down and not all my food choices have been healthy but I am making strides to my new, healthier lifestyle.
Today’s Crockpot Pepperoni Chicken with Penne is a lighter meal for us and thankfully, we enjoyed it. You could make it even lighter by trading out the regular pepperoni for turkey pepperoni but that idea didn’t fly with my husband, baby steps. Right?
Crockpot Pepperoni Chicken with Penne
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 6 TBS tomato paste
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper
- salt to taste
- pepper to taste
- 8 oz penne pasta
- 5 oz mini pepperoni
Place the chicken breasts on the bottom of the crockpot, salt and pepper them.
In a bowl whisk together the chicken broth, tomato paste, Italian seasoning, and crushed red peppers.
Pour the mixture over the chicken in the crockpot.
Add the pepperoni to the crockpot, on top of the chicken.
Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked and shreds easily.
45 minutes before serving, cook the penne following the instructions on the box. While the penne is cooking chop or shred the chicken, your preference.
When the penne is cooked, drain it and add it to the crockpot. Stir together everything in the crockpot, put the lid back on and let it cook for another 15-20 minutes.
Serve with salad and garlic bread.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
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