Chicken in Creamy Sun-Dried Tomato Sauce

2 (10.75 ounce) cans Campbell s® Condensed Cream of Chicken with Herbs Soup or Campbell s® Condensed Cream of Chicken Soup

1 cup Chablis or other dry white wine *

¼ cup coarsely chopped pitted kalamata or oil-cured olives

2 tablespoons drained capers

2 cloves garlic, minced

1 (14 ounce) can artichoke hearts, drained and chopped

1 cup drained and coarsely chopped sun-dried tomatoes

8 (4 ounce) skinless, boneless chicken breast halves

½ cup chopped fresh basil leaves

Hot cooked rice, egg noodles or mashed potatoes

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.