Slow-Cooked Italian Chicken Recipe

Slow-Cooked Italian Chicken Recipe Slow-Cooked Italian Chicken Recipe photo by Taste of Home Rating 4

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.

This recipe is:

Diabetic Friendly

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Slow-Cooked Italian Chicken Recipe
  • Prep: 10 min. Cook: 4 hours 10 min.
  • Yield: 4 Servings
10 250 260

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-1/2 ounces) reduced-sodium 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 pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 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 meat is tender. Remove chicken and keep warm.
  • Pour cooking juices 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 with chicken and pasta. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 1/2 cup sauce (calculated without pasta) equals 231 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 818 mg sodium, 22 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Originally published as Slow-Cooked Italian Chicken in Quick Cooking July/August 2003, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Slow-Cooked Italian Chicken

Slow-Cooked Italian Chicken Recipe

Slow-Cooked Italian Chicken

Tell us what you think of this recipe.
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(1-9) of 9 reviews

Reviewed on Apr. 06, 2011 by Shellea_N

My family loved it! My sauce was not as thick as pictured. I used 1 tsp chili powder instead of 3, as we don't like too spicy. Flavors were awesome and chicken was tender.

Reviewed on Oct. 21, 2010 by ellen401

I used Prego marinara sauce instead of the chicken broth, tomatoe sauce and stewed tomatoes. Half way through cooking, I placed fresh mozarella cheese on top of the chicken breasts. I have cooked this also with frozen chicken breasts when I haven't defrosted the night before. I think this makes the chicken very tender and it will cook through in 5 hours on Low. We loved it and served with Italian bread!

Reviewed on Oct. 08, 2010 by kristenhandshoe01

The flavors in this dish are very good! I always make a dish exactly as the recipe is written the first time and go from there. I think next time I will use a bigger can of tomato sauce but other than that this is a recipe that I will be making again.

Reviewed on Sep. 09, 2010 by boofajenz

I love this recipe! I usually top it off with some Italian cheese and use corn starch instead of flour to thicken. But I think it is yummy and like to make it on cooler days, it is sort of a meal I save for the fall.

Reviewed on Jan. 16, 2010 by drlbaker

I added more tomato sauce from the outset and then tried to mix in the flour directly; however, this made for some lumpy sauce that I really had to try to stir (with limited success) back to a smooth consistency.

Reviewed on Nov. 11, 2009 by JimKC222

I haven't tried it yet. I am wanting to try it but a question first. This is for a 3 quart cooker. Mine is a 6 1/2 qt. I think I can double the recipe. But, do I then extend the cook time or not?

Reviewed on Feb. 09, 2009 by Lisalev

This is very good. I'll make again, but next time I will probably use a large can of tomato sauce.

Reviewed on Oct. 13, 2008 by l2bake

This slow cooked chicken is really good!

Reviewed on Jun. 07, 2008 by janiceah

 
 
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