Slow-Cooked Italian Chicken

Slow-Cooked Italian Chicken

With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta. My father loved this dish. —Deanna D’Auria, 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 all-purpose flour
• 1/2 cup cold water
• hot cooked pasta
• optional: grated parmesan cheese and minced fresh basil

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. If desired, top with Parmesan cheese and basil.