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Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (4 ounces each )

  2. 1 can (14-1/2 ounces) chicken broth

  3. 1 can (14-1/2 ounces) stewed tomatoes, cut up

  4. 1 can (8 ounces) tomato sauce

  5. 1 medium green pepper, chopped

  6. 1 green onion, chopped

  7. 1 garlic clove, minced

  8. 3 teaspoons chili powder

  9. 1 teaspoon ground mustard

  10. 1/2 teaspoon garlic salt or garlic powder

  11. 1/2 teaspoon onion salt or onion powder

  12. 1/2 teaspoon pepper

  13. 1/3 cup all-purpose flour

  14. 1/2 cup cold water Hot cooked pasta

Instructions Jump to Ingredients ↑

  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. 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 with chicken and pasta. Yield: 4 servings.

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