Creamy sun-dried tomato chicken

Creamy sun-dried tomato chicken

  • Prep: 15 min
  • Cook Time: 7 hr
  • Total: 7 hr 15 min
  • Serving: 8 People

This Mediterranean-inspired dish will have you pining for a European vacation. With sun-dried tomatoes, kalamata olives, capers, artichokes hearts and white wine all tossed together with chicken breasts, your taste buds will be saying, “Opa!”


  • 2 (10-3/4 ounce) cans creamed chicken soup
  • 1 cup dry white wine or chicken broth
  • 1/4 cup chopped, pitted kalamata or oil-cured olives
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 cup drained and coarsely chopped sun-dried tomatoes
  • 8 skinless, boneless chicken breast halves
  • Cooked rice, egg noodles or mashed potatoes
  • 1/2 cup chopped fresh basil leaves (optional)


  1. In a slow cooker, stir together the soup, wine or chicken broth, olives, capers, garlic, artichokes and tomatoes.
  2. Add in the chicken and turn to dress.
  3. Cover with lid and simmer on low heat for eight hours or until chicken is cooked through.
  4. Top with basil if desired and serve with rice.


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