Slow Cooker Chicken Pepperoni
Fast and Easy Spinach with Shallots
Ingredients
- 1 (14.5-oz) can chicken broth
- 4 boneless, skinless chicken breasts
- 1 (14-oz) jar spaghetti sauce
- 12 slices sandwich pepperoni
- 6 slices jalapeño
- ½ (16-oz) pkg spaghetti, cooked
- 4 slices mozzarella cheese
Instructions
- Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeño 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.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 shallot, diced
- 1 (10-oz) pkg baby spinach leaves
- Kosher salt and freshly ground pepper to taste
Side Dish Instructions
- In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
390
|
55
|
445
|
| Fat (g) | 13 | 4 | 17 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 31 | 5 | 36 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 1192 | 158 | 1350 |
Allrecipes Meal Plan
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