Ingredients
Scale
- 6 boneless, skinless chicken breasts (medium to large breasts with rib meat work best)
For Filling
- 2 cloves minced garlic (or 1 tsp garlic powder)
- 2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce
- a handful of mini pepperoni
For Topping
- 1/2 cup pizza sauce
- mozzarella cheese
- Mini Pepperonis or your other favorite pizza toppings
Instructions
- With the smooth side of a meat tenderizer (or your fists I suppose), pound the chicken breasts flat until they’re about 3/4 inch thick.
- Lay them out on a plate or sheet of parchment with the bottom side of the breast up.
- In a small bowl, combine the garlic, onion powder, salt, pepper, mozzarella, sauce, and mini pepperoni to make the filling.
- Spoon an even amount onto each breast. I find it easier to keep it in a horizontal line like you’d fill a burrito rather than spreading it all over the whole breast.
- Roll each chicken breast around the filling and place it seam-side down in the bottom of a slow cooker. Squish them together a bit if you need to, and a bit of overlapping is fine.
- Spread the remaining sauce over the rolled chicken and top with cheese and pepperoni.
- Cover and cook for about 4.5 hours on Low or 2.5 hours on High, or until the internal temp reaches 165 degrees. (You don’t want dry chicken, so do check on it.)
Notes
- Serve these whole, or serve them sliced for an impressive presentation. Or dice these up and make some awesome pizza chicken tacos or pizza chicken nachos!
- Gluten-free: These are gluten-free.
Nutrition
- Serving Size: 1 Breast
- Calories: 209
- Fat: 8g
- Carbohydrates: 3.7g
- Fiber: .8g
- Protein: 29.7g