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Slow Cooker Chicken In Creamy Sun-Dried Tomato Sauce

kept byplanetsuz
recipe bySerious Eats
Notes: 

This was savory and tart. I used one can cream soup and one can chicken broth to lighten it up just a bit, but the sauce was still creamy. I couldn't find fresh basil anywhere at this time of year, so I didn't have the greenery. 1 cup without the rice = 8 PointsPlus

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Ingredients: 

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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