Slow-Cooked Italian Chicken Quick Cooking Deanna of Banning, California 4 boneless skinless chicken breast halves (4 ounces each) 1 can (14-1/2 ounces) chicken broth 1 can (14-1/2 ounces) stewed tomatoes, cut up (I used 2 cans of Rotel) 1 can (15 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 garlic salt or garlic powder 1/2 teaspoon onion salt or onion powder 1/2 teaspoon pepper 1/3 cup all-purpose flour 1/2 cup cold water Hot cooked pasta Directions: 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 a meat thermometer reads 170°. Remove chicken and keep warm. Pour cooking juice 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 over chicken and pasta. Yield: 4 servings.
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