Chicken in Creamy Sun-Dried Tomato Sauce 1 cup Chablis or other dry white wine * 1/4 cup coarsely chopped pitted kalamata or oil-cured olives 2 tablespoons drained capers 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and chopped 1 cup drained and coarsely chopped sun-dried tomatoes 8 (4 ounce) skinless, boneless chicken breast halves 1/2 cup chopped fresh basil leaves (optional) Hot cooked rice, egg noodles or mashed potatoes Directions Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 31/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOWfor 7 to 8 hours** or until the chicken is cooked through. Sprinkle with thebasil, if desired. Serve with the rice. (full recipe)

Chicken in Creamy Sun-Dried Tomato Sauce
  • 1 cup Chablis or other dry white wine *
  • 1/4 cup coarsely chopped pitted kalamata or oil-cured olives
  • 2 tablespoons drained capers
  • 2 cloves garlic, minced
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup drained and coarsely chopped sun-dried tomatoes
  • 8 (4 ounce) skinless, boneless chicken breast halves
  • 1/2 cup chopped fresh basil leaves (optional)
  • Hot cooked rice, egg noodles or mashed potatoes
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.
(full recipe)