Italian Chicken (Crock-Pot)

• boneless skinless chicken breast halves (about 8 ounces each)↗6
• (14 1/2 ounce) can Italian stewed tomatoes↗1
• water↗3⁄4 cup
• water↗3 tablespoons
• dried onion flakes↗2 tablespoons
• chicken bouillon granules↗2 teaspoons
• chili powder↗2 teaspoons
• dried tarragon1⁄2 teaspoon
• italian seasoning↗1⁄2 teaspoon
• garlic powder↗1⁄4 teaspoon
• cornstarch↗3 tablespoons
• hot cooked rice

Step-by-step instructions

1. 1

   Place chicken in a 5 quart slow cooker. Combine the tomatoes , 3/4 cup water, onion, bouillon and seasonings; pour over chicken.

2. 2

   Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170 degrees.

3. 3

   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.