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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

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce:


2 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken with Herbs Soup

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 tablespoon drained capers

2 clove garlic , minced

1 can (14 ounces) artichoke heart , drained and chopped

1 cup jarred sun-dried tomatoes , drained and coarsely chopped

8 skinless, boneless chicken breast half (about 2 pounds)

1/2 cup chopped fresh basil leaves (optional)

2 cup regular long-grain white rice , cooked according to package directions (about 6 cups)


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.

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.

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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