Slow-Cooked Italian Chicken
Quick Cooking
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With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice. "My father loved it when I made this," writes Deanna D'Auria of Banning, California.
SERVINGS: 4
CATEGORY: Low Fat
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 4 hours 10 min.
Ingredients:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 1 garlic clove, minced
- 3 teaspoons chili powder
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt or garlic powder
- 1/2 teaspoon onion salt or onion powder
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/2 cup cold water
- Hot cooked pasta
Directions:
Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.
Remove chicken and keep warm. Pour cooking juice into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and pasta. Yield: 4 servings.