Chicken in Creamy Sun-Dried Tomato Sauce

Chicken in Creamy Sun-Dried Tomato Sauce


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

Time needed

15 min preparation + 7 hour cooking

Serving Size / Yield

8 servings


  • 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken with Herbs Soup OR Campbell's® Condensed Cream of Chicken Soup
  • 1 C. Chablis or other dry white wine *
  • 1/4 C. coarsely chopped pitted kalamata or oil-cured olives
  • 2 Tbs. drained capers
  • 2 cloves garlic, minced
  • 1 cans (14 oz.) artichoke hearts, drained and chopped
  • 1 C. drained and coarsely chopped sun-dried tomatoes
  • 8 skinless, boneless chicken breast halves (about 2 lb.)
  • 1/2 C. chopped fresh basil leaves (optional)
  • Hot cooked rice, egg noodles or mashed potatoes

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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.

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

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