Chicken in Creamy Sun Dried Tomato Sauce
By: Campbell's Kitchen
Chicken in Creamy Sun-Dried Tomato Sauce
Slow cooker chicken breast recipes like this stunning Chicken in Creamy Sun-Dried Tomato Sauce are perfect for a rainy day. When your schedule is packed, toss slow cooker recipes for chicken like this into your slow cooker and dinner will be waiting at the end of the day.
Notes
Easy Substitutions: You can substitute Swanson® Chicken Broth for the wine, if desired. This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Serves8
Preparation Time15 min
Cooking Time8 hr
Ingredients
- 2 can (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 tablespoon 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 cup regular long-grain white rice, cooked according to package directions (yields 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.