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
Slow-Cooked Italian Chicken Recipe photo by Taste of Home
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
Directions
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.
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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!
Reviews
Very bland. You’re better off just making chicken normally in the oven
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.
No comment left
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.
No comment left
No comment left
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!