Crock-Pot Chicken In Creamy Sun-Dried Tomato Sauce - cooking recipe

Ingredients

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 cup chablis or 1 cup other dry white wine
1/4 cup coarsely chopped pitted kalamata olives or 1/4 cup oil-cured olives
2 tablespoons drained capers
2 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomato
8 boneless skinless chicken breast halves (about 2 pounds)
1/2 cup chopped fresh basil leaf (optional)
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.