Chicken In Creamy Sun-Dried Tomato Sauce - cooking recipe

Ingredients

2 (10.75 ounce) cans Campbell's(R) Condensed Cream of Chicken with Herbs Soup or Campbell's(R) 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 (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

Preparation

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.