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.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup1 cup Chablis or other dry white wine0.25 cup coarsely chopped pitted kalamata olives or oil-cured olives2 tablespoons drained capers2 cloves garlic, minced1 can (14 ounces) artichoke hearts, drained and chopped1 cup jarred sun-dried tomatoes, drained and coarsely chopped2 pounds skinless, boneless chicken breast halves (about 8 breast halves)0.5 cup chopped fresh basil leaves (optional)2 cups regular long grain white rice, cooked according to package directions (about 6 cups)
Instructions
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.
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 slo...
Directions
Print
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.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup1 cup Chablis or other dry white wine0.25 cup coarsely chopped pitted kalamata olives or oil-cured olives2 tablespoons drained capers2 cloves garlic, minced1 can (14 ounces) artichoke hearts, drained and chopped1 cup jarred sun-dried tomatoes, drained and coarsely chopped2 pounds skinless, boneless chicken breast halves (about 8 breast halves)0.5 cup chopped fresh basil leaves (optional)2 cups regular long grain white rice, cooked according to package directions (about 6 cups)
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