Chicken in Creamy Sun-Dried Tomato Sauce

 Ingredients

    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
 

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

tags: Chicken in Creamy Sun-Dried Tomato Sauce, Tomato Sauce, Sauce, Chicken in Tomato Sauce, Chicken, Tomato, Ingredients, Campbell's Condensed Cream, Chicken with Herbs Soup, Campbell's® Condensed Cream of Chicken Soup, Chablis, dry white wine, kalamata, olive, capers, garlic, artichoke heart, tomatoes, chicken breasts, basil leaves, rice, egg noodles, mashed potatoes, Directions.