Chicken in Creamy Sun-Dried Tomato Sauce

By Tonya_Speed

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 cups coarsely chopped pitted kalamata or oil-cured olives
• 2 tablespoons drained capers
• 2 cloves garlic, minced
• 1 cans (14 ounces) artichoke hearts, drained and chopped
• 1 cup drained and coarsely chopped sun-dried tomatoes
• 8 skinless, boneless chicken breast halves (about 2 pounds)
• 1/2 cup chopped fresh basil leaves (optional)
• Hot cooked rice, egg noodles or mashed potatoes

Details

Servings 8
Adapted from campbellkitchen.com

Preparation

Step 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.
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.
*You can substitute Swanson® Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours.