Chicken in Creamy Sun-Dried Tomato Sauce

By carvalhohm

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

1.Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in 3 1/2-quart slow cooker. Add chicken and turn to coat.

2.Cover and cook on LOW for 7 to 8 hours** or until chicken is cooked through. Sprinkle with basil, if desired. Serve with rice.

3.*You can substitute Swanson Chicken Broth for wine, if desired.

4.** Or on HIGH for 4 to 5 hours.