Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

By moddie2bert

Ingredients

• 2 cans (10 3/4 ozs ea) 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 olives
• 2 tablespoons drained capers
• 2 cloves garlic, minced
• 1 can (14 ozs) artichoke hearts, drained and chopped
• 1 cup jarred sun-dried tomatoes, drained and coarsely chopped
• 8 skinless, boneless chicken breast halves
• 1/2 cup chopped fresh basil leaves (optional)
• 2 cups regular long-grain white rice, cooked according to package directions, for serving

Details

Servings 8

Preparation

Step 1

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3½-quart slow cooker. Add the chicken and turn to coat. Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Easy Substitutions: You can substitute Swanson Chicken Broth for the wine, if desired. This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.