Chicken in Creamy Sun-Dried Tomato Sauce
Makes:
8 servings
Total Time:
9 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 2 cans (10-3/4 oz. each) cream of chicken soup
- 1 cup Chablis or other dry white wine
- 1/4 cup coarsely chopped pitted Kalamata or oil-cured olives
- 2 Tbsp. drained capers
- 2 cloves garlic, minced
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 cup drained, coarsely chopped sun-dried tomatoes
- 8 boneless skinless chicken breast halves
- 1/2 cup chopped fresh basil leaves (optional)
- Hot cooked rice, egg noodles or seasoned mashed potatoes
make it
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 qt. slow cooker. Add the chicken and turn to coat with the soup mixture.
Cover and cook on LOW for 7 to 8 hours* or until chicken is cooked through. Sprinkle with basil, if desired.
Serve with rice, noodles or potatoes.
Notes
*Or on HIGH for 4 to 5 hours.
EASY SUBSTITUTION TIP: Substitute chicken broth for wine.
