Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce


2 (10.75 ounce) cans 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 or
oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained
and chopped
1 cup drained and coarsely chopped sun
-dried tomatoes
8 (4 ounce) skinless, boneless chicken
breast halves
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed


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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