Chicken in Creamy Sun-Dried Tomato Sauce Recipe -
Chicken in Creamy Sun-Dried Tomato Sauce Recipe
  • READY IN 7+ hrs

Chicken in Creamy Sun-Dried Tomato Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    7 hrs

    7 hrs 15 mins


  1. 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.
  2. 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.
Kitchen-Friendly View


  • *You can substitute Swanson® Chicken Broth for the wine, if desired.
  • ** Or on HIGH for 4 to 5 hours.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

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!

Most Helpful Critical Review
Dec 22, 2009

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.

Jan 05, 2010

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!

Jan 04, 2010

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!

Apr 28, 2011

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.

Jan 06, 2010

Great. Will add more sun dried tomatoes next time and Parmesan cheese yum

Jun 02, 2011

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.

Jan 21, 2010

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 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!


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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