Chicken in Creamy Sun-Dried Tomato Sauce Recipe from

By barbgreenfield

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
• 1 cup Chablis or other dry white wine
• 1/4 cup coarsely chopped pitted kalamata or oil-cured olive
• 2 tbsp. drained capers
• 2 cloves garlic , minced
• 1 can (14 ounces) artichoke heart , drained and chopped
• 1 cup drained and coarsely chopped sun-dried tomatoes 8 skinless, boneless chicken breasts halves (about 2 pounds)
• 1/2 cup chopped fresh basil leaves (optional)
• Hot cooked rice , egg noodles or mashed potatoes

Preparation

Step 1

Directions
1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
3 *You can substitute Swanson® Chicken Broth for the wine, if desired.
4 ** Or on HIGH for 4 to 5 hours.