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Best Italian Chicken

 Best Italian Chicken
A friend gave me this easy, low-fat chicken recipe years ago, and I've tweaked the spices to my family's tastes. I'm requested to make it at least twice a month. —Judi Guizado, Rancho Cucamonga, California
6 ServingsPrep: 20 min. Cook: 3 hours


  • 6 boneless skinless chicken breast halves
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 3/4 cup plus 3 tablespoons water, divided
  • 2 tablespoons dried minced onion
  • 2 teaspoons chicken bouillon granules
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • Hot cooked rice


  • Place chicken in a 5-qt. slow cooker. In a small bowl, combine the
  • tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over
  • chicken. Cover and cook on low for 3-4 hours or until a thermometer
  • reads 170°.
  • Transfer chicken to a serving platter; keep warm. Transfer cooking
  • juices to a small saucepan; bring to a boil. Combine cornstarch and
  • remaining water until smooth. Gradually stir into the pan. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Serve with
  • chicken and rice.
  • Yield: 6 servings.

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Best Italian Chicken (continued)

Nutritional Facts: 1 chicken breast half with about 1/2 cup sauce (calculated without rice) equals 285 calories, 5 g fat (2 g saturated fat), 125 mg cholesterol, 627 mg sodium, 10 g carbohydrate, 2 g fiber, 47 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.