Chicken Pepperoni

• 1/2 lb. smoked ham
• 2 Tbsp. olive oil
• 1 pkg. sliced pepperoni
• 1 lb. boneless chicken
• 1/2 c. dry white wine
• 1 tsp. onion powder
• 5 chicken bouillon cubes, dissolved in 5 c. hot water
• 1 tsp. paprika
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 to 2 cloves garlic, minced
• salt to taste
• pepper to taste
• 1/4 tsp. ground coriander

1. Saute until lightly browned the ham, olive oil and pepperoni. Add and cook slowly until half done the chicken.
2. Place mixture in crock-pot.
3. Add remaining ingredients.
4. Cover and simmer slowly for several hours until chicken is 2/3 done.
5. Stock can be completed ahead of time.
6. When cold, cover and refrigerate.
7. Bring mixture to a boil before proceeding.

ham, olive oil, pepperoni, boneless chicken, white wine, onion powder, chicken bouillon cubes, paprika, thyme, oregano, garlic, salt, pepper, ground coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773764 (may not work)