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Slow-Cooked Italian Chicken

With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta. My father loved this dish. —Deanna D’Auria, Banning, California
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings


  • 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


  • 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. Top with Parmesan and basil if desired.
Nutrition Facts
1 serving: 231 calories, 3g fat (1g saturated fat), 63mg cholesterol, 818mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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Average Rating:
  • Molly
    Jan 29, 2021

    Very bland. You’re better off just making chicken normally in the oven

  • cast_iron_king
    Aug 18, 2019

    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.

  • mrs._white
    Aug 30, 2016

    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.

  • lindayager
    Oct 29, 2012

    No comment left

  • fall apples
    Jul 27, 2012

    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.

  • cruzmarga30
    Apr 1, 2012

    No comment left

  • Leahpagan
    Nov 13, 2011

    No comment left

  • kathed5
    Sep 9, 2011

    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.

  • Shellea_N
    Apr 6, 2011

    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.

  • ellen401
    Oct 21, 2010

    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!