Best Italian Chicken

• 6 boneless skinless chicken breast halves
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 3/4 cup plus 3 tablespoons water, divided
• 2 tablespoons dried minced onion
• 2 teaspoons chicken bouillon granules
• 2 teaspoons chili powder
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 3 tablespoons cornstarch
• Hot cooked rice

1. Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165u0b0.
2. Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring 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 chicken and rice.

chicken, italian stewed tomatoes, water, onion, chicken bouillon granules, chili powder, tarragon, italian seasoning, garlic, cornstarch, rice

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