Sunday Dinner Recipe: Slow Cooker Chicken In a Creamy Sun-Dried Tomato Sauce

slow-cooker-chicken

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.

What You’ll Need

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Chicken with Herbs Soup or (10 1/2 ounces) 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

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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SOURCE: Campbell’s Kitchen

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