1 tablespoon vegetable oil
1 teaspoon garlic powder
1/2 cup chicken bouillon granules
1 (4 ounce) can whole peeled tomatoes, with liquid
1 (4 ounce) can chicken broth
1 tablespoon nonfat milk
1 tablespoon all-purpose flour
1/2 teaspoon paprika
5 skinless, boneless chicken breast halves
In a slow cooker, place the oil, garlic powder, and bouillon. Season with tomatoes, chicken broth, and flour. Cover, and cook on high for 3 hours.
While the chicken is cooking, remove the skin from the bones and remove the arteries. Stir fry in oil, garlic powder, tomato, chicken broth, and flour until golden brown. Drain the chicken and transfer to a serving dish.
While the chicken is cooking, place the chicken halves in the slow cooker. Pour chicken broth over the half of the chicken, and pour chicken stock all over the chicken. Stir fry for 20 to 30 minutes, stirring occasionally, until chicken is cooked through and almost cooked through.