Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
serves
8
people
Ingredients
cost per recipe: $16.95
The price is determined by the national average.
-
2
cans (10 1/2 ounces) 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 olives or oil-cured olives
-
2
tablespoons drained capers
-
2
cloves garlic, minced
-
1
can (14 ounces) artichoke hearts, drained and chopped
-
1
cup jarred sun-dried tomatoes, drained and coarsely chopped
-
2
pounds skinless, boneless chicken breast halves (about 8 breast halves)
-
1/2
cup chopped fresh basil leaves (optional)
-
2
cups regular long grain white rice, cooked according to package directions (about 6 cups)
How to Make It
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.
Step 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.
Recipe Tips
- Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
- Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
- Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
