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

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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