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.
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
- Optional: Grated Parmesan cheese and minced fresh basil
Reviews
Based on other reviews, I did change this up a bit. I used a can of diced tomatoes instead of chopping whole stewed tomatoes, and I used a cup of homemade beef stock instead of a can of chicken broth. I replaced the onion powder with a half yellow onion, diced. I significantly increased the garlic powder (about 1½ Tbl), and I eliminated the mustard powder in favor of basil, oregano, rosemary, sage, parsley, and pepper to taste and tossed in a bay leaf for good measure. Finally, I browned the chicken before placing in the slow cooker, because I prefer the flavor and appearance over unbrowned chicken. All that sounds like a lot, but it really wasn't. I followed the basic recipe and adjusted the seasonings to personal taste. Reading other reviews, this recipe seems to be either loved it or hated it, but, even though I didn't follow it exactly, I'm giving it 5 stars, because it is an excellent starting point that lends itself easily to your own personal touches and preferences without changing the basic recipe itself.
It was a good dish, but it could be better. My family commented that they would have liked it better with Italian Sausage and zucchini.
I made this for my family and none of us liked it. The chicken is moist but the sauce is so bland and boring. I wish it had more flavor. I won't be making this again.
The chicken was so tender and moist, but the sauce was on the bland side, despite the garlic and onion salt. Next time, and I will make it again, I will add more garlic, and italian flavored tomato sauce.
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.
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!
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.
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.
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.
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?