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Week 94 Recipe

SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

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)

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 thigh. I found the breasts to be quite dry while the thighs were not, which is how I prefer my chicken, moist.