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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
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 165°.
  • 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.
Nutrition Facts
1 chicken breast half with 1/2 cup sauce: 285 calories, 5g fat (2g saturated fat), 125mg cholesterol, 627mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 47g protein.

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Reviews

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Average Rating:
  • katlaydee3
    May 13, 2016

    Delicious recipe! I made this super tender chicken over white rice for our Mother's Day dinner.

  • psygrad95
    Dec 4, 2015

    Bland

  • JudyCar
    Nov 4, 2015

    Was great!

  • pajamaangel
    Apr 9, 2015

    Made as directed and found it delicious with a nice little spice to it. Very easy to make, too.

  • s-marttinen
    Feb 18, 2014

    So delicious! I made this using garlic and onion instead of the powder types and served on rice pilaf and my family really enjoyed it- will be making again.

  • LauraLuckey
    Aug 9, 2013

    No comment left

  • mas4144
    Nov 14, 2012

    I made this recipe last night. The only difference was I used thighs instead of breasts. We think they have more flavor and are moister. I braised the chicken in olive oil until almost done. I did not use chili powder nor terrigon. I would never have thought of such a thing, definitely not Italian. I used a whole chopped small onion, 8 ounces of sliced muhrooms and two cans of Italian tomatoes. I poured all ingredients over chicken, covered and simmered for about thirty minutes. No corn starch, just let it cook until liquid is reduced. I adjusted the seasonings and then I baked it in the oven for about thirty minutes and sprinkled Mozarella (sp) cheese on top and baked it a few minutes longer to melt and brown the cheese. I served it over angel hair spaghetti with Caesar salad and sweet Italian bread. I definitely will do this again. My husband loved it and so did I.

  • rabrooks
    Sep 25, 2012

    No comment left

  • swinny
    Sep 22, 2012

    Hubby and I really liked all of the flavors together. Delicous as is!!!!

  • olddutch
    Sep 6, 2012

    tarragon+ chili - ITALIAN ????not enough garlic !!!a lot of water to add in slow cooker recipe / the cooker ** makes ** waterbouillion / yuk !!! - use a good stock instead - ( make your own / freeze in cup size bags ) -