Italian Sun-Dried Tomato Chicken Breasts

 

1

package (3 ounces) sun-dried tomatoes (not oil-packed), cut into julienne strips (about 1 cup)

4

skinless, boneless chicken breast halves (about 1 pound)

1/3

cup coarsely chopped fresh or 1 tablespoon dried basil leaves

1

package (8 ounces) sliced mushrooms (3 cups)

1

can (2 1/4 ounces) sliced ripe olives, rinsed and drained

• 1 Place all ingredients in 2- to 4 1/2-quart slow cooker.
• 2 Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.