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.
cost per recipe: $16.95
The price is determined by the national average.
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
cup Chablis or other dry white wine
cup coarsely chopped pitted kalamata olives or oil-cured olives
tablespoons drained capers
cloves garlic, minced
can (14 ounces) artichoke hearts, drained and chopped
cup jarred sun-dried tomatoes, drained and coarsely chopped
pounds skinless, boneless chicken breast halves (about 8 breast halves)
cup chopped fresh basil leaves (optional)
cups regular long grain white rice, cooked according to package directions (about 6 cups)
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.
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.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
March 4, 2014
I made this yesterday and my family loved it! I did substitute artichokes with mushrooms as another reviewer suggested, and cooked it on high for 4 1/2 hrs. Used 3/4 of a 26 oz can of Cream of Chicken soup since it was less expensive than 2 - 10 3/4 oz cans. Will definitely make this again!
September 21, 2012
this is a very good recipe but the chicken doesn't need to be cooked this long 5 hours would have done it. I used breast and thighs and served over angel hair pasta rather than rice. Was very good. Might use mushrooms next time instead of the atrichokes, they got cooked too much and pretty much muck, or I will add them at the last minute.
July 4, 2012
Ok, this was a great recipe and the pickiest eaters in my household enjoyed it. I will make some changes to the next batch though. - boneless skinless chicken does NOT need to be cooked in the crockpot for 7-8 hours. At 3.5-4 hours, on high, mine was done I used a mixutre of breast and thighs. - I love artichokes, frozen or canned, doesn't matter. Cooking frozen artichokes for 4 hours only made them mush I couldn't even tell they were in the recipe nor could i tell when I ate one. I'll wait and add frozen withing the last 1-1.5 hours canned w/in the last .5 hours of cooking. - I used a mix of olives instead of only Kalamatta. I purchased a jar of mixed olives (Kalamattas, green black). Keeping all this in mind will certainly make this recipe a 5 next time!
April 16, 2012
I made this for my family. My husband and I loved it. The kids.... not so much but it was delicious and easy. I cooked on high for 3.5 hours as my 6 qt crock pot runs hot. I added no wine but used a cup of water with chicken powder in it. Since kalamata olives and capers are very briney and the chicken powder is salty I didn't feel or taste the need to add more salt after it was finished. The first night I served over egg noodes. The second night I chunked the remaining breasts and served with mashed potato. It was even better on day 2.
December 30, 2011
I substituted Cream of Mushroom Soup (because that is what I had in the house) instead of Cream of Chicken Soup. Also served it over whole wheat noodles. Came out delicious!! Great dish for a cold night.
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