Chicken in Creamy Sun-Dried Tomato Sauce

By nurseliz

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 *
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• 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 8
• skinless, boneless chicken breasts halves (about 2 pounds)
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• 1/2 cup
• chopped fresh basil leaves (optional)
• Hot cooked rice , egg noodles or mashed potatoes

Preparation

Step 1

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.