When I went to the grocery the other day I hit the jackpot. Y'all know how much I love my crockpot. Well, Taste of Home has a wonderful magazine out with tons of slow cooker meals. Now I have a question....
Do you say crockpot or slow cooker???
6 boneless skinless chicken breasts
1 can Italian stewed tomatoes (I bought the "no salt added" but think I'll buy regular next time or just add extra salt to the meal.)
3/4 cup plus 3 TBSP water, divided (I used chicken broth. I always replace chicken or beef broth when a recipe calls for water.)
2 TBSP dried minced onion
2 tsps chicken bouillon granules
2 tsps chili powder
1/2 tsp dried tarragon
1/2 tsp Italian seasoning
1/4 tsp garlic powder
3 TBSPS cornstarch
Hot cooked rice
- Place chicken in your crockpot. Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken.
- Cover and cook on low for 3-4 hours.
- Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice.