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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.