Ingredients
6 boneless skinless chicken breast halves1 can (14-1/2 ounces) Italian stewed tomatoes3/4 cup plus 3 tablespoons water, divided2 tablespoons dried minced onion2 teaspoons chicken bouillon granules2 teaspoons chili powder1/2 teaspoon dried tarragon1/2 teaspoon Italian seasoning1/4 teaspoon garlic powder3 tablespoons cornstarchHot cooked rice
Preparation
Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°.
Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.
