My neighbor made this for our dinner co-op and it was absolutely delicious!
2 cans cream of chicken soup & herbs
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tbsp drained capers
2 cloves minced garlic
1 can (14oz) artichoke hearts drained and chopped
1 cup drained chopped sun-dried tomatoes
8 skinless boneless chicken breast halves (about 2lbs)
1/2 cup chopped fresh basil leaves (optional)
Mix soup, chicken broth, olives, capers, garlic, artichokes, and tomatoes in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8hrs or on high 4-5hrs, or until chicken is no longer pink. Sprinkle basil, if desired, serve with rice, noodles, or mashed potatoes.
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