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SPONSOR RECIPE
Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce
This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.
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.
About This Recipe
| Yield: | 8 |
| Active time: | 15 minutes |
| Total time: | 7 hours, 15 minutes |
| Special equipment: | slow cooker |
Ingredients
- 2 cans (10 3/4 ounces each) 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 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup jarred sun-dried tomatoes, drained and coarsely chopped
- 8 skinless, boneless chicken breast halves (about 2 pounds)
- 1/2 cup chopped fresh basil leaves (optional)
- 2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Procedures
-
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.