Slow-Cooked Italian Chicken

• 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

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.

chicken breast halves, chicken broth, tomatoes, tomato sauce, green pepper, green onion, garlic, chili powder, ground mustard, pepper, garlic, onion powder, flour, cold water, pasta

Taken from www.tasteofhome.com/recipes/slow-cooked-italian-chicken/ (may not work)