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Add chicken breasts to the slow cooker.
Season with salt, pepper, garlic powder, minced garlic, Italian seasoning, and basil.
Pour 1½ cups pizza sauce over top.
Cover and cook on LOW for 5–6 hours, until chicken is tender and shreds easily.
Shred chicken right in the pot, then stir in cream cheese until melted and creamy.
Add turkey pepperoni and mozzarella in the last 20 minutes, cover, and let everything get hot and melty.
Lay out each Carb Balance tortilla and place one slice of provolone on each.
Spoon the cheesy pizza chicken mixture down the center, fold burrito-style, and toast or air fry until golden and crisp.
Getting four pounds of chicken.
For the seasoning, we're doing basil, garlic powder, chili flakes, Italian seasoning, onion powder, and some more garlic.
One and a/2 cups of pizza sauce right over the top.
Some bone broth, 70 grams, ⅓ cream cheese.
You're gonna throw it on the slow cooker for 6 to 7 hours.
Once we're fully cooked, go ahead and shred the chicken.
And for the last 20 minutes, we're gonna do 100 grams of Turkey pepperoni, 200 grams of light cheese.
Cover it back up until everything is nice and melted.
Throw in a carb balance tortilla with some light provolone, and shred in a tasty way.