Friday, 27 March 2015

Chicken in Creamy Sun-Dried Tomato Sauce


  • 2 44 ounce 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 or oil-cured olive
  • 2 tablespoons drained capers
  • 2 cloves garlic , minced
  • 1 14 ounce can 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


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.
3. *You can substitute Swanson® Chicken Broth for the wine, if desired.
4. ** Or on HIGH for 4 to 5 hours.

PREP TIME15 mins
TOTAL TIME7 hrs 15 mins

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