Slow-Cooked Italian Chicken |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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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 king arthur unbleached all-purpose flour |
1/2 cup cold water |
hot cooked pasta |
Directions:
1. 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.
2. 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. Yield: 4 servings.
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