Slow-Cooked Italian Chicken

I love my Crockpot! I use it with pride on a regular basis. There is just something about coming home after a long day to the smell of dinner cooking! I use my crockpot year round, but I tend to use it more in the Fall and Winter time because soups and stews come out awesome when done in the crockpot.

My crockpot has a timer, so I don't have to worry about cooking our meals dry....Yes, it's happened on several occasions! I have found with the timer, if I reduce the cooking time by 1 hour or so, things come out perfectly. The timer switches to warm after the allotted time, but I think things do still cook. So, this seems to work for me!

I don't remember where I stumbled across this gem of a recipe, but it's a great one! The chicken is nicely seasoned with a tomato sauce and it's especially good over pasta. I like to serve it with a green salad and garlic bread for a complete meal.

Slow-Cooked Italian Chicken

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
2 medium zucchini
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta
Parmesan Cheese for garnish

Directions:
Place chicken in a slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, zucchini, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.
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 over chicken and pasta. Yield: 4 servings.