Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Prep Time: 15 Minutes | Total Time: 7 Hours 20 Minutes | Servings: 8

  • SERVES 8
  • Prep Time: 15
  • Cook Time: 440

Ingredients

  • 2 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 olives or oil-cured olives
  • 2 tablespoons drained capers
  • 2 cloves garlic, minced
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 cup jarred sun-dried tomatoes, drained and coarsely chopped
  • 2 pounds skinless, boneless chicken breast halves (about 8 breast halves)
  • 1/2 cup chopped fresh basil leaves (optional)
  • 2 cups regular long grain white rice, cooked according to package directions (about 6 cups)

Directions

  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.
Nutritional Information per serving:

Calories - 416, Cholesterol - 87mg, Sodium - 766mg, Protein - 31g, Vitamin A - 10%, Vitamin C - 10%, Calcium - 10%, Iron - 20%

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