ITALIAN CHICKEN

By sarey

Ingredients

• 6 BONELESS SKINLESS CHICKEN BREASTS
• 1 CAN (14-1/2 OZ) ITALIAN STEWED TOMATOES
• 3/4 C + 3 T WATER DIVIDED
• 2 T DRIED MINCED ONION
• 2 t CHICKEN BOUILLON GRANULES
• 2 t CHILI POWDER
• 1/2 t DRIED TARRAGON
• 1/4 t ITALIAN SEASONING
• 1/4 t GARLIC POWDER
• 3 T CORNSTARCH
• HOT COOKED RICE

Preparation

Step 1

PLACE CHICKEN IN A 5 QT SLOW COOKER. IN A SMALL BOWL, COMBINE THE TOMATOES, 3/4 C WATER, ONION, BOUILLON AND SEASONINGS; POUR OVER CHICKEN. COVER AND COOK ON LOW FOR 3-4 HOURS OR UNTIL JUICES RUN CLEAR.

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 RICE