Crock-Pot Chicken in Creamy Sun-Dried Tomato Sauce |
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Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 4 |
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Delicious and amazingly easy crock-pot chicken. I get people begging for the recipe every time I make it. I brown (not cook) my ckicken real quick for a 'healthy' look before adding to the pot. I also add a bit more wine than called for. Ingredients:
2 (10 3/4 ounce) cans condensed cream of chicken soup |
1 cup chablis or 1 cup other dry white wine |
1/4 cup coarsely chopped pitted kalamata olives or 1/4 cup oil-cured olives |
2 tablespoons drained capers |
2 garlic cloves, minced |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 cup drained and coarsely chopped sun-dried tomato |
8 boneless skinless chicken breast halves (about 2 pounds) |
1/2 cup chopped fresh basil leaf (optional) |
hot cooked rice or 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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