Crock Pot Italian Chicken

• 4 (4 ounce) boneless skinless chicken breast halves
• 1 (14 1/2 ounce) can chicken broth
• 1 (14 1/2 ounce) can stewed tomatoes, cut up
• 1 (8 ounce) can tomato sauce
• 1 medium green pepper, chopped
• 1 green onion, chopped
• 1 garlic clove, minced
• 3 teaspoons chili powder
• 1 teaspoon ground mustard
• 12 teaspoon garlic salt or 12 teaspoon garlic powder
• 12 teaspoon onion salt or 12 teaspoon onion powder
• 12 teaspoon pepper
• 13 cup all-purpose flour
• 12 cup cold water
• hot cooked pasta

1. Place chicken in a 3-qt.
2. slow cooker.
3. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.
4. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170 degrees.
5. Remove chicken and keep warm.
6. Pour cooking juice into a large saucepan; skim fat.
7. Combine flour and cold water until smooth; stir into juices.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Serve sauce over chicken and pasta.

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

Taken from www.food.com/recipe/crock-pot-italian-chicken-313982 (may not work)