Remove the chicken to a plate. Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat.
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