Recipe by Campbell's Kitchen
"Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
Chablis or other dry white wine *
coarsely chopped pitted kalamata or oil-cured olives
1 (14 ounce) can
artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
drained and coarsely chopped sun-dried tomatoes
8 (4 ounce)
skinless, boneless chicken breast halves
chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes
This was wonderful! So easy to prepare and fairly healthy! The ingredients were things I usually have on-hand and this made a nice, elegant sauce that I would happily serve to guests! Hubby said he would definitely order it again from a restaurant! :-) Even the kids ate it, the flavor was light enough. I also cooked it for 5 hours on HIGH setting and it was very tender. I made this over egg noodles and the chicken breasts fell apart while cooking so it was more of a sauce over noodles with chunks of chicken. Delicious!
Decent - I found it was a little runny, so I added a brick of reduced-fat cream cheese. Much creamier than what I think the recipe intended...but yummier.
This dish was incredible! The only changes I made were I used Chardonnay instead of Chablis, and I used low fat, low sodium soup. It tasted great and was super creamy. We will definitely make this again!
I really enjoyed this recipe! I used the High setting and the chicken turned out so tender, we didn't even need knives to cut it! The artichokes and kalamatas gave it a really nice flavor. It was great served over rice; we will definitely have this again!
I made this without the cream of chicken soup (sorry, Campbell's) and added some chicken stock to the wine to make sure there was enough liquid to cook. After cooking, I added some goat cheese and cream for the creaminess. It was pretty tasty that way, but next time I'll drain off some of the liquid first to make a thicker sauce. Because it does turn brown after cooking as some people have said -- doesn't really look like the sauce in the picture -- I think next time I'll also add a can of diced fire-roasted tomatoes with the cream and goat cheese at the end, that would add more veggies and make for a more attractive color.
Great. Will add more sun dried tomatoes next time and Parmesan cheese yum
I loved this recipe, it was so easy to do and something different for my crock-pot than a pot roast! I made it as is, except I added mushrooms instead of capers (don't like them). I served it with orzo sprinkled with parmesan cheese. My husband and I really liked this, and my 2 1/2 year old actually ate it too! Definitely a keeper.
This is my favorite dish at a restaurant that is not close to my house. I have been on a quest to find the recipe. I should have known that allrecipes.com would have it. It turned out perfect! The next time, I'll pound out the meat like the restaurant does. Otherwise, I wouldn't change a thing! Thanks allrecipes.com!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Creamy Sun-Dried Tomato Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
This one-pot Mexican classic is easy and packed with flavor.
Chicken broth and stock are heavy hitters for your holiday feast.