Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Prep Time: 15 min.
Cook Time: 7 hr










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)


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.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: 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.
Makes: 8 servings.