Difficulty: Easy - for beginners
2 cans (10.5 oz each) Cream of Chicken Condensed soup
1 c Chablis or dry white wine
1/4 c chopped and pitted Kalmata olives
2 T drained capers
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
1 c drained, coarsely chopped sun dried tomatoes
2 lbs boneless, skinless chicken breasts (8 halves)
1/2 c chopped fresh basil
Hot cooked rice, mashed potatoes, or egg noodles
Stir together the soup, wine, olives, capers, garlic, artichokes, and tomatoes in a 4 qt crock pot. Add the chicken and turn to coat. Cover and cook on low for 7 hours (or high on 4 hours) until the chicken is cooked through.
Sprinkle with the fresh basil and serve over hot rice, potatoes, or noodles.