Abs Favorite Recipes

For some reason I have bad luck with Chicken and my slow cooker. I always seem to dry it out. But I keep trying. This recipe sounded good so I gave it a shot.

Source: Taste of Home’s Quick Cooking Annual Recipes Cookbook 2004

Prep time: 15 min. Cook time: 4-5 hours

• 4 boneless skinless chicken breast halves (4 oz each)
• 1 can (14-1/2 oz) chicken broth
• 1 can (14-1/2 oz) stewed tomatoes, cut up
• 1 can (8 oz) tomato sauce
• 1 medium green onion, chopped
• 1 garlic clove, minced
• 3 tsp chili powder
• 1 tsp ground mustard
• 1/2 tsp garlic salt or garlic powder
• 1/2 tsp onion salt or onion powder
• 1/2 tsp pepper
• 1/3 cup all-purpose flour
• 1/2 cup cold water
• Hot cooked noodles or rice

Place the chicken in a slow cooker. In a bowl, combine the next 11 ingredients; pour over chicken. Cover and cook on low 4-5 hours or until chicken juices run clear. Remove chicken and keep warm. Pour cooking juices into a 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 over chicken and noodles.

Yield: 4 servings

I was very happy with this recipe! I thought the chicken turned out great. The thing I did different was put the chicken in frozen. Maybe that is the key for me at least. I also think you can do more the 4 chicken breasts. There is plenty of sauce. I think 6-8 chicken breasts would work depending on your slow cooker size(I used a 3 quart).