Chicken in Creamy Sun-Dried Tomato Sauce
Recipe from Campbell's

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Chicken in Creamy Sun-Dried Tomato Sauce

by 24  people

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Servings: 8
Prep Time: 15 mins
Total Time: 7 hrs 15 mins
Related Categories: Chicken, Slow Cooker
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  • 2  44  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 olive
  • 2   tablespoons 
    drained capers
  • 2   
    cloves garlic , minced
  • 1  14  ounce can 
    artichoke heart , drained and chopped
  • 1   cup 
    drained and coarsely chopped sun-dried tomatoes
  • 8   
    skinless, boneless chicken breasts halves (about 2 pounds)
  • 1/2  cup 
    chopped fresh basil leaves (optional)
    Hot cooked rice , egg noodles or mashed potatoes
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.
*You can substitute Swanson® Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours.
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