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Source: Campbell's Recipes
Tagged With: 8 servings
Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish. 
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 420 minutes
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Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke heart, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast half (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

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.
Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.
Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.
Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 454, Total Fat 12g, Saturated Fat 3g, Cholesterol 79mg, Sodium 977mg, Total Carbohydrate 47g, Dietary Fiber 4g, Protein 33g, Vitamin A 24%DV, Vitamin C 24%DV, Calcium 10%DV, Iron 16%DV

Nutritional Values per Serving using Campbell's Cream of Chicken with Herbs Soup: Calories 429, Total Fat 9g, Saturated Fat 2g, Cholesterol 76mg, Sodium 940mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 33g, Vitamin A 27%DV, Vitamin C 24%DV, Calcium 10%DV, Iron 16%DV


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