Italian Chicken

(Courtesy of Taste of Home)

Ingredients:
6 boneless, skinless chicken breast halves (8 oz. each)
1 can (14 1/2 oz.) Italian stewed tomatoes
3/4 c. plus 3 Tbsp. water, divided
2 Tbsp. dried minced onion
2 tsp. chicken bouillon granules
2 tsp. chili powder
1/2 tsp. dried tarragon
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
3 Tbsp. cornstarch
Hot cooked rice

Directions:
Place chicken in a 5 quart slow cooker.  In a small bowl, combine the tomatoes, 3/4 c. water, onion, bouillon and seasonings; pour over chicken.  Cover and cook on low for 3-4 hours or until a thermometer reads 170 degrees.  

Transfer chicken to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid 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.