Slow Cooker Mediterranean Chicken With Sun Dried Tomatoes

• 6 -8 boneless skinless chicken breast halves (about 2 pounds)
• 2 (10 ounce) cans cream of chicken soup
• 1 cup white wine
• 1/4 cup coarsely chopped kalamata olives or 1/4 cup other oil-cured olives
• 2 tablespoons drained capers
• 2 garlic cloves, minced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup jarred sun-dried tomato, drained and coarsely chopped
• 1/2 cup fresh basil leaf (optional)

1. Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
2. Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.

chicken, cream of chicken soup, white wine, kalamata olives, capers, garlic, hearts, tomato, fresh basil leaf

Taken from www.food.com/recipe/slow-cooker-mediterranean-chicken-with-sun-dried-tomatoes-475012 (may not work)