Print Options

Back to Slow-Cooked Italian Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Slow-Cooked Italian Chicken

 Slow-Cooked Italian Chicken
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.
4 ServingsPrep: 20 min. Cook: 4 hours


  • 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


  • 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.

2 of 2

Slow-Cooked Italian Chicken (continued)

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now