recipe review! italian chicken

this recipe is pretty easy and tasted ok...definitely wasn't bad!

6 chicken breast halves (about 8 oz. ea)
1 can (14-1/2 oz) italian stewed tomatoes
3/4 cup plus 3 tbsp water, divided
2 tbsp dried minced onion
2 tsp chicken bouillon granules
2 tsp chili powder
1/2 tsp dried taragon
1/2 tsp italian seasoning
1/4 tsp garlic powder
3 tbsp cornstarch
hot cooked rice

place chicken in a 5-qt slow cook. in small bowl, combine tomatoes, 3/4 cup water, onion, bouliion, and seasoningsl pour over chicken. cover nad cook on low for 3-4 hours until chicken is tender.

transfer chicken to a serving platter, keep warm. skim fat from cooking juices. transfer to a small saucepan. bring to a boil. combine cornstarch and remaing 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.


so, i learned an important lesson about crock pot cooking in this recipe (and the next one.) READ THE INSTRUCTIONS BEFORE YOU COMMIT TO THE RECIPE! this one only has to cook for 3 hours...which means i couldnt just turn it on and leave for work. so i ended up making it the night before, popping it in the fridge, and then reheating it for dinner the next day. it didn't effect the taste, or anything, but it just wasn't as simple as some of the 8-10hr recipes i've used.

it was pretty late by the time it was done, so i didn't do the last step (creating the sauce). i also substituted some seasonings thinking i knew what i was doing...but i didn't. dustin liked the chicken (i think) so it wasn't bad, i just think it could have been better.

served it with white rice the first night (with mozz cheese on top, of course) and with spaghetti noodles and cheese on leftover night.

i might find a simpler recipe, or just keep this one for saturdays/sundays when i can start it at 1 and have it ready for dinner time.