Prep : 10 minutes Cook time : 4 hours Makes 4 servings
4 boneless skinless chicken breasts (4 ounces each)
1 can(14-1/2 ounces) 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 cloves , 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
1 . Place chicken in a 3-quart slow cooker . In a bowl , combine the broth , tomatoes , tomatoes sauce , green pepper , onion , garlic and seasonings ; pour over chicken . Cover and cook on low for 4 hours or until meat thermometer reads 170*.
2 . Remove chicken and keep warm . Pour cooking juice into a large saucepan ; skim off fat . Combine flour and cold water until smooth ; cook and stir for 2 minutes or until thickened . Serve chicken over pasta .
With it's nicely seasoned tomato sauce , this enticing chicken entree is especially good over pasta or rice .
