Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Campbell's Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce Recipe

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish. 

At a glance

Prep

15 min.

Total

7 hr. 15 min.

Serves

8

Cook: 7 hr.

Made With

  • Campbell’s® Condensed Cream of Chicken with Herbs Soup

    Campbell’s® Condensed Cream of Chicken with Herbs Soup

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

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What You'll Need

2 cans (10 3/4 ounces each ) 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 olives or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
2 pounds skinless, boneless chicken breast halves (about 8 breast halves)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long grain white rice, cooked according to package directions (about 6 cups)

How to Make It

  • 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.

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  • Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
  • Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
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RID#27090