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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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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. 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:
1. 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 170°.
2. 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. Yield: 6 servings.
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