Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce


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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.

Time needed

15 min preparation + 7 hour cooking

Serving Size / Yield

8 servings


  • 2 10 3/4-oz. cans 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 14-oz. can artichoke hearts, drained and chopped
  • 1 C. jarred sun-dried tomatoes, drained and coarsely chopped
  • 8 skinless, boneless chicken breast halves (about 2 lbs.)
  • 1/2 C. chopped fresh basil leaves (optional)
  • 2 C. regular long-grain white rice, cooked according to package directions (about 6 C.)

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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.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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