Chicken in Mediterranean Sauce

I have been making this for over 10 years, when I first found this recipe. The only thing I change is I use 2 lbs of boneless chicken thighs. Much more moist than chicken breasts

Drain the artichokes well so you don’ t have the acidic liquid. I use a 15 oz can of diced tomatoes instead of sun-dried. I used a small can of chopped black olives instead of Kalamata olives. I add some half and half at the end, and a couple of T of butter for a creamier sauce. Very good dump and go recipe.

Very good but I think it would be better if cooked only 5 hours. Chicken was basically shredded and it came out more like a stew for me. Very tasty though and I will make again and try reducing the time

Great for a work day!

It was okay but not special. I tried several variations as recommended – added mushrooms & spinach, made homemade cream of chicken soup, added italian herbs to the base. Even added some cream cheese to thicken at the end. really just bland. I definitely would add salt, pepper and parmesan cheese if I make again.

Instead of using canned soup I made 2 cups of white sauce flavoured with Italian herbs. I used boneless skinless chicken thighs. It was delicious.

Sun dried tomatoes, artichokes, capers…yum. This sounded like a terrific combination with chicken. But I don’t like “cream of” soups. So I substituted 2-1/2 cups of chicken broth for the soup and otherwise followed the instructions as written. Aft the cooking was done, I removed the chicken and shredded it – which was easy to do since it was fall apart tender. I whisked in about 1 cup of softened cream cheese to the liquid left in the crockpot, per another posters suggestion, to give the creaminess that was missing from not using the soup. Then I put everything back in the crockpot and left it on low until heated through. My husband raved about how much he loved this. I liked it because the chicken was really tender and the brininess of the tomatoes, artichokes and capers were a nice complement to the creaminess of the ‘gravy’. I served this over noodles and the leftovers over rice. Both ways were delicious. I will definitely make this again. But I think that I will save out some of the tomatoes, artichokes and capers to add in at the end. They added a good flavor for the cooking but there wasn’t much left of them once cooking was done and I would like to see some of the ingredients. I will also add in less broth since there was a lot of ‘gravy’ for the amount of meat.

I followed the recipe exactly except for the olives, I left those out because we don’t like them. We ate it but did not care for it that much. I thought the sun dried tomatoes would really pop, but it tasted mostly like the soup. Will not make again.

This was a very tasty dish and was so easy to make! I didn’t have any white wine, so I substituted chicken broth as suggested. I also didn’t have any Kalamata olives, but I added a few chopped black olives during the last 15 minutes of cooking to add color and they tasted just fine. Served with steamed broccoli and a side of orzo, to which I added butter, parsley, fresh ground pepper, and parmesan cheese. My husband loved this meal!

The artichokes and sun dried tomatoes turned into mush. This didn’t fit my tastes at all.

I really enjoyed this dish! Didnt change a thing. Made with mashed potatoes, GREAT!

I liked the flavor of the chicken, but found the liquid in the slow cooker to be too thin and oily to be appealing to use as a sauce and without it the chicken was very dry. I may try figuring out a different way to incorporate the same flavor profile into a more appealing dish.

This was a great crock-pot meal- easy and delicious! I think I over cooked it, but since I usually leave for a full 7 hours, I would change a few things: I would skip the artichokes, they got too soft and the texture was slimy. I would also use only one can of condensed soup and use both broth and wine. Next, I would add the capers and olives a halfway through or an hour before complete- I didn’t get the burst of flavor that I enjoy with these ingredients. I used rosemary instead of basil- still turned out great- I think either would work. I served over rice, and that made the broth just perfect! Definitely a great base recipe, just needs a little timing adjustment to fit with my schedule better- I will definitely make this again!

I did the faster cooking method of putting my cooker on high for 4 hours. With the amount of negative reviews about the taste, I added a dollop of cream cheese just at the end of the cooking. I served it over couscous and I got rave reviews….however, I think I will experiment the next time and use chicken thighs with cream of mushroom, fresh mushrooms, sun dried tomatoes and peas (omitting the capers and olives). I will have completely changed the taste and the original recipe, but hey….that’s the fun with cooking!

I followed the recipe exactly, with the addition of a 1/4 tsp of pepper. It was good, and filling, and made a lot… but I was not wowed by the flavor. The tomato flavor got lost in everything else. I was also hoping for more flavor, but with the lack of spices there was not a lot there. But I feel like this dish has a lot of potential! When I retry this recipe, I plan to make a few changes. I want to marinate the chicken in Italian marinade. I want to add a can of diced tomatoes with Italian seasoning to give me more tomato flavor and add some more veggies to this meat heavy dish. I will probably double the dried tomatoes as well. Adding some cumin may pump up the flavor profile a bit.

Had to make a change I had to used Italian diced tomatoes instead of sun dried and followed the recommendation of another and added half a brick of Neufchâtel cream cheese it was wonderful !!!! Loved it will make again

Meh. I didn’t add the capers or artichokes, as I didn’t have them on hand. And my slow cooker only has a high setting, so I let it cook for 4 hrs. Unfortunately that was too long! The chicken was dry, dry, dry even though there was plenty of sauce covering it. The sauce smelled amazing, but sadly there wasn’t much flavor there – maybe that’s where the capers/artichokes would come in handy. Overall, I was disappointed.

Hardly knew how to rate this so I split it in the middle and rated 3 stars because of the other ingredients listed and how easy it was to prepare. Sorry Campbell’s, I didn’t use your soup. I devised my own sauce using cream cheese, some of the juice from the capers, the wine, a little chicken broth and milk. I threw in some mixed herbs and it turned out delicious!!! I then added the capers, etc. according to recipe except for the olives…not a fan of them. Poured this mixture over the chicken and cooked on low. Loved the infusion of flavors!

Plate licken’ good. A real hit in our household.

We didn’t care for it. It sounded great on paper but it was lacking in taste. It’s missing something. Followed the recipe exactly.

OMG this is fantastic! Used 1 can of mushroom soup and 1 can of cr of chicken. Restaurant quality for sure. Used 2lbs of chicken tenders in place of breast bec that’s what I had. Used red wine bec that’s what I had. YUM. Served with brown rice. Nice crunchy bread too.