- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (14-1/2 ounces) 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 garlic salt or garlic powder
- 1/2 teaspoon onion salt or onion powder
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- 1/2 cup cold water
- Hot cooked noodles
- Place the chicken in a slow cooker. In a bowl, combine the next 11 ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear.
- Remove chicken and keep warm. Pour cooking juice into a 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 over chicken and noodles. Yield: 4 servings.
Reviews forSlow-Cooked Italian Chicken
"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."
"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?"
"This is very good. I'll make again, but next time I will probably use a large can of tomato sauce."