Chicken in Creamy Sun-Dried Tomato Sauce recipe

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Ingredients

2 (10.75 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 *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

Nutrition Info

351.7 calories
carbohydrate: 35.8 g
cholesterol: 61.6 mg
fat: 7.8 g
fiber: 3.6 g
protein: 27.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 899.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Mediterranean 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.

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