Chicken in Creamy Sun-Dried Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish. Ingredients:
2 (10.75 ounce) cans 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 (14 ounce) can artichoke hearts, drained and chopped |
1 cup drained and coarsely chopped sun-dried tomatoes |
8 (4 ounce) skinless, boneless chicken breast halves |
1/2 cup chopped fresh basil leaves (optional) |
hot cooked rice, egg noodles or mashed potatoes |
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.
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