Recipe #76: Chicken in Creamy Sun-Dried Tomato Sauce (crock pot)

My crock pots are really getting a good workout this season. It's so easy to make such simple but delicious food in them! Here's a new recipe from my Campbell's cookbook. You can serve this over rice or egg noodles. Sorry about the not-so-great pictures- I was in a hurry to eat and leave!

Ingredients:

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or 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 olives (I left them whole)

2 tablespoons drained capers

2 cloves garlic, minced

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

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

8 skinless, boneless chicken breast halves (about 2 pounds) (I only used 6)

1/2 cup chopped fresh basil leaves (optional)

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

Directions:

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. (Check the chicken early to prevent overcooking and drying it out)