Thursday, January 19, 2012

Slow Cooker Recipe: Chicken in Creamy Sun-Dried Tomato Sauce

Slow Cooker Chicken in Creamy Sun-Dried Tomato SauceMediterranean 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.

  • 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 oliv
  • 2 tbsp. drained capers
  • 2 cloves garlic , minced
  • 1 can (14 ounces) 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.

Credit: Recipe is from Campbells Soup.

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