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
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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.
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.
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)
