Slow Cooker Chicken In Creamy Sun-Dried Tomato Sauce

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)


I modified the recipe a little to use less sodium. I used one can of heart healthy cream of chicken soup, one cup of white wine and added 1/4 cup of lemon juice. I also used thin sliced chicken breast. Cooked it in the crock pot on high for 2 hours and low for an additional two. I essentially halved everything and used 1 pound of chicken. Served over brown rice. With a salad it was enough for two with plenty leftover for the next night.
6adced1fca03   •  19 Oct   •  Report
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Ingredients for 8 servings

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

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)

1/2 cup chopped fresh basil leaves (optional)

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

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