Crock-Pot Chicken In Creamy Sun-Dried Tomato Sauce
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1 cup chablis or 1 cup other dry white wine
- 1/4 cup coarsely chopped pitted kalamata olives or 1/4 cup oil-cured olives
- 2 tablespoons drained capers
- 2 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup drained and coarsely chopped sun-dried tomato
- 8 boneless skinless chicken breast halves (about 2 pounds)
- 1/2 cup chopped fresh basil leaf (optional)
- egg noodles or mashed potatoes
- 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.
condensed cream, chablis, olives, capers, garlic, hearts, tomato, chicken, fresh basil leaf, egg noodles
Taken from www.food.com/recipe/crock-pot-chicken-in-creamy-sun-dried-tomato-sauce-416643 (may not work)