Slow Cooker Mediterranean Chicken With Sun Dried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 8 |
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A very delicious recipe from the Campbells kitchen. You can't even taste any soup in this, it has such a lovely combination of flavours. Ingredients:
6 -8 boneless skinless chicken breast halves (about 2 pounds) |
2 (10 ounce) cans cream of chicken soup |
1 cup white wine |
1/4 cup coarsely chopped kalamata olives or 1/4 cup other oil-cured olives |
2 tablespoons drained capers |
2 garlic cloves, minced |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 cup jarred sun-dried tomato, drained and coarsely chopped |
1/2 cup fresh basil leaf (optional) |
Directions:
1. Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
2. Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.
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