2 can cream of chicken with herbs or cream of chicken soup
1 c. chicken broth
1/4 c. chopped kalamata olives
2 Tbsp capers
2 cloves garlic, minced
1 can artichoke hearts, drained & chopped
1 c. sun-dried tomaotes*
8 chicken breast halves
1/2 c. fresh basil, chopped (optional)
Hot cooked rice, egg noodles, or mashed potatoes
Stir the soup, broth, olives, capers, garlic, artichokes, and tomatoes in a 3 1/2 qt slow cooker. Add the chicken and turn to coat. Cover and cook on low 7-8 hours or till chicken is done. Sprinkle with basil. Serve with rice.
*We don't care for this many tomoatoes. We usually do 1/4-1/2 cup instead.
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