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.
1. 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.
2. 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.
3. *You can substitute Swanson® Chicken Broth for the wine, if desired.
4. ** Or on HIGH for 4 to 5 hours.
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 olive
2 tbsp. drained capers
2 cloves garlic , minced
1 can (14 ounces) artichoke heart , drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 skinless, boneless chicken breasts halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice , egg noodles or mashed potatoes
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