Cooking Tips & Hints
                 Week 94 Featured Recipe
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SLOW COOKER CHICKEN IN
CREAMY SUN-DRIED TOMATO SAUCE
(click for printable version of this recipe)
 
TOOLS:
• Cutting Board
• Knife
• Garlic mincer
• Large Spoon
• Slow-Cooker (crockpot)
INGREDIENTS:

• 2 cans (10 3/4 oz ea.) Condensed
  cream of chicken soup
• 1 cup dry white wine
• 1/4 cup coarsely chopped kalamata
  olives
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1 can artichoke hearts, drained and
  coarsely chopped
• 1 cup jarred sun-dried tomatoes,
  drained and coarsely chopped
• 8 skinless chicken breasts halves
  (appx 2 lbs)
(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in slow cooker. Add the chicken and turn to coat. Cover and cook on High 4 to 5 hours (or low 7 to 8 hours). Serve over rice or noodles.

HINTS: I used 4 chicken breasts and 4 skinless, boneless chicken thighs. I found the breasts to be quite dry while the thighs were not, which is how I prefer my chicken, moist.
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