Best Italian Chicken

By Cindy_Wicker

Ingredients

• 6 boneless skinless chicken breast halves (about 8 ounces each)
• 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

Preparation

Step 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 meat thermometer reads 170°.
Transfer chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid 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.

Nutritional Facts
1 chicken breast half with about 1/2 cup sauce (calculated without rice) equals 285 calories, 5 g fat (2 g saturated fat), 125 mg cholesterol, 627 mg sodium, 10 g carbohydrate, 2 g fiber, 47 g protein.