Slow Cooker Chicken in Creamy Sun Dried Tomato Sauce
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken with Herbs Soupor Campbell’s® Condensed Cream of Chicken Soup
1 cup Chicken Broth
1/4 cup coarsely chopped pitted kalamata or oil-cured olives (optional in my opinion)
2 tablespoons drained capers (optional in my opinion)
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)
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, broth, 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.
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