Slow Cooker Mediterranean Chicken With Sun Dried Tomatoes - cooking recipe

Ingredients

6 -8 boneless skinless chicken breast halves (about 2 pounds)
2 (10 ounce) cans cream of chicken soup
1 cup white wine
1/4 cup coarsely chopped kalamata olives or 1/4 cup other oil-cured olives
2 tablespoons drained capers
2 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup jarred sun-dried tomato, drained and coarsely chopped
1/2 cup fresh basil leaf (optional)

Preparation

Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.