First, place all the ingredients in the slow cooker (except mozzerella and 6 slices of pepperoni).
Next, mix all together and then add mozzerellla cheese on top and slices of pepperoni to decoprate the top.
Now, cover and cook on low for 5 hours and 30 minutes.
Finally, top with ore basil and enjoy!
Note: Make double portion and freeze half for up to 6 months for a quick dinner!